Instructions: Preheat the oven to 350 degrees. Butter and lightly flour a 9-by-5-inch loaf pan.

Combine the flour, salt, baking soda and powder, cinnamon, ginger and nutmeg in a bowl and set aside. In a large bowl, cream the shortening and sugar together with an electric mixer until smooth. Beat in the eggs and pumpkin puree until well combined. With a wooden spoon, stir in the chutney and then the flour mixture to make a moderately thick batter. Mix in the pecans and apricots just until distributed evenly. 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. 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. Slice into 1/2 inch thick slices and accompany with butter, if desired.

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