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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

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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