Pumpkin Chutney Bread

October 12th, 2011

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.


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.

Printable Recipe


11 responses to “Pumpkin Chutney Bread”

  1. Susan says:

    Oh, oh oh….I have the mango chutney!!! I remember also having the powdered buttermilk on hand…I wonder why I stopped using it…..I think your picture is excellent.

  2. In Europe, especially in Eastern Europe Buttermilk is a much loved drink on hot summer days. It is not only delicious, but also good for you – and in Turkey Ayran is something similar and I cannot wait to have it again when I go to Istanbul.

  3. What can I substitute for buttermilk here in Turkey? What is it exactly? Is it like yogurt? I see cuisine de provence suggests ayran! That could be good! BTW I think your photo is just great!

  4. Pam says:

    Your bread photo is great. It looks delicious! I have the same problem with buttermilk and will be looking for the powdered.

  5. Penny says:

    Claudia, Buttermilk is what is left after butter is made from whole milk. It is the milk of the butter and has fewer fat calories than whole milk. You can make buttermilk by adding a tablespoon of white vinegar or lemon juice to a cup of whole milk. Add the vinegar to a cup measure and then add enough milk to make a cup. Let it sit for a few minutes.

  6. lindaraxa says:

    That photo works for me! and so does the recipe. I’m pretty sure Major Grey’s chutney is a mango chutney. look in the ingredients.

    I have found that what I really have to work on my photos is the light. Try shooting in natural light as much as you can…or by the window. that’s my small contribution. Composition wise A++++

  7. Penny says:

    Julieta, That’s what I get for not wearing my glasses; can’t read the ingredients list.

    I now shot most of my pictures in natural light. But sometimes the light does not cooperate.

  8. This looks scrumptious! I’m a huge fan of anything pumpkin, and your addition of chutney sounds wonderful. Happy fall!

  9. You’ve inspired me! I love pumpkin bread and this is the perfect season to try new pumpkin recipes. The addition of chutney provides a good amalgamation of warm spices to bolster the flavors of the traditional pumpkin bread. This recipe looks delicious!

  10. Lee-Anne says:

    In Canada, where I live, I can’t buy buttermilk powder. I recently went to the U.S. so I bought this. It will be fun to try. I usually make my own buttermilk by adding 1 tablespoon of vinegar to 1 cup of milk and let it curdle. By the way, I love your blog. Thank you for your sweet comments on my blog. Have a wonderful day!

  11. Kat says:

    I think the photo of the bread looks professional, but then again, I am not a professional. None the less, I will be making this bread. I had no idea about the powdered B.M. I am going to have to find that!!

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