Pumpkin-chutney Quick Bread

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CATEGORY	CUISINE	TAG	YIELD
Vegetables, Eggs, Dairy, Grains			1	Servings

INGREDIENTS

1 3/4	c	All-purpose unbleached flour
3/4	t	Kosher salt
1	t	Baking soda
1/2	t	Baking powder
1 1/2	t	Cinnamon
3/4	t	Freshly ground nutmeg
1/8	t	Ground allspice
1/3	c	Vegetable shortening
		softened
1	c	Firmly packed dark brown
		sugar
2		Eggs, beaten lightly
1/4	c	Buttermilk
1	c	Canned pumpkin puree
1	c	Bottled mango chutney, large
		pieces chopped
1/2	c	Chopped walnuts
1/2	c	Golden raisins
		Cream cheese mixed with
		chopped mango chutney for
		sandwiches

INSTRUCTIONS

Adapted from "Gourmet's Holidays and Celebrations" from the Editors of
Gourmet (Random House, 1992)  Preheat oven to 350 degrees. Grease a
loaf pan approximately  9-by-5-by-3 inches or two smaller pans. In a
small bowl, use a fork  to combine flour, salt, baking soda, baking
powder and spices. In a  large bowl, cream shortening with sugar. Add
eggs and combine. Stir  in buttermilk, pumpkin puree and chutney and
combine well. Add the  flour mixture, walnuts and raisins and stir just
to combine. Don't  overmix. Spoon batter into prepared pan and bake in
the middle of the  oven for 60 to 70 minutes (40 to 45 for small
loaves), or until a  skewer inserted in the center comes out clean. Let
bread cool in pan  on a rack for 10 minutes. Loosen edges with a knife
and remove loaf  from the pan. Let bread cool, right side up, on the
rack for 2 hours.  Bread can be made 1 week ahead and kept
refrigerated, wrapped tightly  in foil. It can also be frozen in foil
for 1 month. Serve bread with  softened cream cheese mixed with chopped
chutney. Makes 1 large loaf  or two small ones.  Posted to MM-Recipes
Digest V4 #287 by Ted Conley  <tedconley@earthlink.net> on Nov 01, 1997

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 4815 Calories From Fat: 1739 Total Fat: 198g Cholesterol: 662.2mg Sodium: 12673.9mg Potassium: 2399.2mg Carbohydrates: 584g Fiber: 70.3g Sugar: 279.8g Protein: 65.2g