Anything pumpkin conjures up cold fall nights and Thanksgiving. This bread is the perfect way to start the day or, even better, with a hot cup of tea in the afternoon. Serve with Chutney-Cream Cheese Spread for another added layer of flavor. Of course I will always recommend making and using your own chutney but just in case you don’t happen to have any in your pantry I highly recommend Major Grey’s Original Chutney.
Makes 1 Loaf
1¾ Cups All Purpose Flour
¾ Teaspoon Fine Sea Salt
1 Teaspoon Baking Soda
½ Teaspoon Baking Powder
1½ Teaspoons Cinnamon
¼ Teaspoon Freshly Grated Nutmeg
1/8 Teaspoon Ground Allspice
1/3 Cup Vegetable Shortening (Crisco)
2/3 Cup Dark Brown Sugar, Firmly Packed
2 Large Eggs
¼ Cup Low Fat Buttermilk
1 Cup Pumpkin Puree, Fresh or Canned
2/3 Cup Mango Chutney, Preferably Home Made or Major Grey’s Original Chutney
½ Cup Walnuts, Chopped
½ Cup Golden Raisins
Chutney Cream Cheese for Spreading
Preheat oven to 350° with the rack in the middle of the oven.
Prepare a 9x5x3” loaf pan by spraying evenly with baking spray such as Pam.
In a large bowl whisk together the flour, salt, baking soda, baking powder, cinnamon, nutmeg and allspice.
In the bowl of a standing mixer fitted with the paddle attachment combine the shortening and the brown sugar. Add the eggs one at a time combining well after each addition. Add the buttermilk, pumpkin and chutney and combine well. Add the flour mixture, walnuts and raisins and mix until combined.
Spoon the batter into the prepared loaf pan and bake the bread for 1¼ hours or until a tester comes out clean when inserted into the middle of the bread. Cool the bread on a wire cooling rack for 20 minutes. Using a thinly bladed knife loosen bread edges from pan. Invert onto wire rack, re-invert and cool completely.
Serve slices of bread with chutney cream cheese.
To store, wrap with plastic wrap and aluminum foil and refrigerate for 1 week or freeze for up to 1 month.