Pumpkin-chutney bread

SmartPoints® value per serving
Total Time
1 hr 24 min
14 min
1 hr 10 min
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.


All-purpose flour

1½ cup(s)

Packed brown sugar

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

1 cup(s), puree

Mango chutney

8½ oz, large pieces chopped

Golden seedless raisins

¾ cup(s)

Chopped pecans

¼ cup(s), toasted


1 large egg(s)

Egg white(s)

2 large

Vanilla lowfat yogurt


Vegetable oil

¼ cup(s)


  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.