1 : Package(8.25)spice cake mix
1 : /2 c Libby's Pumpkin pie mix
4 : Med. eggs
1 : Envelope (.25oz)
Whipped : Whipped topping mix
1/2 : c Shortening
1 : c Brown sugar
1/2 : c Granulated sugar
2 : Egg yolks
3/4 : c Mashed pumpkin
2 : c Flour
1/4 : ts Soda
3 : ts Baking powder
1 : ts Salt
1 : ts Cinnamon
2/3 : c Chopped nut meats
1/3 : c Sour milk
Box : Box yellow cake mix
3 : Eggs
1/3 : c Oil
1 : c Solid canned pumpkin
1 : tb Pumpkin pie spice
1 : c Nuts
2 : c Sugar
16 : oz Can pumpkin
1 : c Vegetable oil
4 : Eggs, beaten
2 : c All purpose flour
1 : ts Salt
1 : ts Soda
2 : ts Baking powder
2 : ts Cinnamon
1/2 : c Flaked coconut
1/2 : c Chopped pecans
0: Preheat the oven to 350 degrees
1: Butter and lightly flour a 9-by-5-inch loaf pan
2: Combine the flour, salt, baking soda and powder, cinnamon, ginger and nutmeg in a bowl and set aside
3: In a large bowl, cream the shortening and sugar together with an electric mixer until smooth
4: Beat in the eggs and pumpkin puree until well combined
5: With a wooden spoon, stir in the chutney and then the flour mixture to make a moderately thick batter
6: Mix in the pecans and apricots just until distributed evenly
7: Spoon the batter into the prepared loaf pan and bake until a toothpick inserted in the center of the bread comes out clean, 60 to 70 minutes
8: Let the bread cool in the pan for 15 minutes and then invert it onto a rack, turn right side up and let cool completely
9: Slice into 1/2 inch thick slices and accompany with butter, if desired
10: Nutritional information per serving: Calories 220, protein 3 g, carbohydrate 33 g, fat 9 g, cholesterol 24 mg, sodium 284 mg
11: Posted to MM-Recipes Digest by Julie Bertholf <jewel1@ix
12: netcom
13: com> on Mar 23, 1998