Pumpkin Chutney Bread

1 3/4 cups all-purpose flour

3/4 teaspoon salt

1 teaspoon baking soda

1/2 teaspoon baking powder

1 1/2 teaspoons cinnamon

1/4 teaspoon freshly grated nutmeg ( I used dry )

1/8 teaspoon ginger

1/3 cup butter softened

2/3 cup firmly packed dark brown sugar

2 large eggs, beaten lightly

1/4 cup buttermilk (I used 1 Tbls mix and 1/4 cup water)

1 cup canned pumpkin puree

2/3 cup bottled mango chutney or Majoy Grey's chutney

1/2 cup chopped walnuts

In a bowl combine the flour, salt, baking soda, baking powder, cinnamon, nutmeg and the ginger. In a large bowl stir together the butter and the brown sugar, add the eggs, and combine the mixture well. Stir in the buttermilk, the pumpkin puree, and 2/3 cup of the chutney, combining the mixture well, add the flour mixture and the walnuts and stir the batter until it is just combined. Spoon the batter into a greased loaf pan and bake it in the middle of a preheated 350 degree oven for about 1 hour. Let the loaf cool in the pan on a rack for 10 minutes. Loosen the edge with a knife, turn the loaf right side up onto the rack, and let it cool for 2 hours. The bread keeps wrapped tightly in foil and chilled, for up to 1 week or it may be frozen.