It was chilly and raining outside yesterday which made it a good day to spend in the kitchen. I hadn’t made Pumpkin Chutney Bread for a while and decided to take a look at my recipe and update it a bit. I took out the low-fat buttermilk and replaced it with whole buttermilk. It made no difference in the recipe so you decide which you’d like to use. I also replaced the walnuts with pecans since I like pecans way better than walnuts.
I had a taste for marmalade and just so happened to have the right amount of oranges on hand to make a few jars of the most wonderful marmalade ever. This is the first time I posted my recipe so it’s new to you.
Give these two delicious tea-time or breakfast treats a try. Don’t neglect to make the Chutney Cream Cheese Spread for the Pumpkin Chutney Bread. It adds another dimension to the bread.
Pumpkin Chutney Bread
Chutney Cream Cheese Spread
Orange Marmalade
Mango Chutney
