I have tried a lot of quick breads, but I have to say that this Pumpkin Chutney Bread is one of the moistest, flavorful breads I have ever had. It is a recipe that I adapted from Gourmet Magazine. The addition of chutney may be the reason why it is so good.
The recipe also calls for buttermilk. I don’t know about you but I am always buying buttermilk for a recipe and then the carton languishes in the refrigerator until it passes it’s expiration date. Last month I was shopping at The Fresh Market and found this product.
It is a powdered mix that is added to the dry ingredients in a recipe. Then water is added in the amount specified for the buttermilk. It is so convenient having this in my pantry.
I am working very hard on my photography skills. I recently had two recipes published in Foodgawker. But I have had six rejections. Foodgawker is great about telling you the reason that a photograph is rejected. It is a learning tool and they are very selective in what is included on their site.
I am hoping that the above picture of my Pumpkin Chutney Bread will be added to their queue, but if not, we can just keep it amongst ourselves. Enjoy.
PUMPKIN CHUTNEY BREAD
1 3/4 cups all-purpose flour
3/4 teaspoon salt
1 teaspoon baking soda
1/2 teaspoon baking powder
1 1/2 teaspoons cinnamon
1/4 teaspoon freshly grated nutmeg ( I used dry )
1/8 teaspoon ginger
1/3 cup butter softened
2/3 cup firmly packed dark brown sugar
2 large eggs, beaten lightly
1/4 cup buttermilk (I used 1 Tbls mix and 1/4 cup water)
1 cup canned pumpkin puree
2/3 cup bottled mango chutney or Majoy Grey’s chutney
1/2 cup chopped walnuts
In a bowl combine the flour, salt, baking soda, baking powder, cinnamon, nutmeg and the ginger. In a large bowl stir together the butter and the brown sugar, add the eggs, and combine the mixture well. Stir in the buttermilk, the pumpkin puree, and 2/3 cup of the chutney, combining the mixture well, add the flour mixture and the walnuts and stir the batter until it is just combined. Spoon the batter into a greased loaf pan and bake it in the middle of a preheated 350 degree oven for about 1 hour. Let the loaf cool in the pan on a rack for 10 minutes. Loosen the edge with a knife, turn the loaf right side up onto the rack, and let it cool for 2 hours. The bread keeps wrapped tightly in foil and chilled, for up to 1 week or it may be frozen.