2 c Unbleached all-purpose flour
1/2 ts Salt
1 ts Baking soda
1/2 ts Baking powder
2 ts Ground cinnamon
2 ts Ground ginger
1/2 ts Grated nutmeg
1/2 c Vegetable shortening
3/4 c Firmly packed brown sugar
2 lg Eggs, beaten slightly
1 cn (16-ounce) solid pack
-pumpkin
1 Bottle (9-ounce) Major
-Grey’s Mango Chutney
1/2 c Coarsely chopped pecans
1/2 c Slivered dried apricots
Preheat the oven to 350 degrees. Butter and lightly flour a 9-by-5-inch
loaf pan.
Combine the flour, salt, baking soda and powder, cinnamon, ginger and
nutmeg in a bowl and set aside. In a large bowl, cream the shortening and
sugar together with an electric mixer until smooth. Beat in the eggs and
pumpkin puree until well combined. With a wooden spoon, stir in the chutney
and then the flour mixture to make a moderately thick batter. Mix in the
pecans and apricots just until distributed evenly. Spoon the batter into
the prepared loaf pan and bake until a toothpick inserted in the center of
the bread comes out clean, 60 to 70 minutes. Let the bread cool in the pan
for 15 minutes and then invert it onto a rack, turn right side up and let
cool completely. Slice into 1/2 inch thick slices and accompany with
butter, if desired.
Nutritional information per serving: Calories 220, protein 3 g,
carbohydrate 33 g, fat 9 g, cholesterol 24 mg, sodium 284 mg.
Yields
1 Loaf