Pumpkin-chutney bread
12
Points®
Total time: 1 hr 24 min • Prep: 14 min • Cook: 1 hr 10 min • Serves: 10 • Difficulty: Easy
We tend to forget about pumpkin when it isn’t Halloween or Thanksgiving, but since it has so much to offer nutritionally, you might consider making this bread year-round. Quick breads are great to wrap in individual slices and store in the freezer, ready to thaw (microwave a slice on High about 30 seconds) for a quick brunch, breakfast, or teatime treat. You'll love having a few slices on hand and at-the-ready when you're rushing around in the morning and need something fast to eat. Enjoy a slice of this bread (try it toasted) with a 2-ounce low-fat breakfast sausage and a few fresh strawberries.
Ingredients
All-purpose flour
1½ cup(s)
Packed brown sugar
⅔ cup(s), dark-variety
Baking soda
1 tsp
Ground ginger
1 tsp
Ground cinnamon
1 tsp
Baking powder
½ tsp
Ground allspice
½ tsp
Table salt
¼ tsp
Canned pumpkin puree
1 cup(s), puree
Mango chutney
8½ oz, large pieces chopped
Golden seedless raisins
¾ cup(s)
Chopped pecans (unsalted, raw or dry roasted, no sugar added)
¼ cup(s), toasted
Egg
1 large egg(s)
Egg whites
2 large
Low fat vanilla yogurt
⅓ cup(s)
Vegetable oil
¼ cup(s)
Instructions
1
Preheat the oven to 350°F. Lightly spray a 5 x 9-inch loaf pan with nonstick spray.
2
Combine the flour, sugar, baking soda, ginger, cinnamon, baking powder, allspice, and salt in a large bowl. Combine the pumpkin, chutney, raisins, pecans, egg, egg whites, yogurt, and oil in a small bowl. Add the pumpkin mixture to the flour mixture and stir with a rubber spatula until just blended.
3
Pour the batter into the loaf pan and bake until a toothpick inserted in the center comes out clean, 60–70 minutes. Cool the bread in the pan on a rack 10 minutes; remove from the pan and cool completely on the rack. Cut into 10 slices. Yields 1 slice per serving.
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