Pumpkin-mincemeat bread

60 servings

Ingredients

Quantity Ingredient
4 cups All-purpose flour
1 teaspoon Baking powder
1½ teaspoon Baking soda
1½ teaspoon Salt
2 tablespoons Pumpkin pie spice
1½ cup Granulated sugar
4 Eggs
½ cup Sourdough starter
⅔ cup Water
1 cup Vegetable oil
2 cups Canned pumpkin
1½ cup Prepared mincemeat

Directions

(48 min left), (H)elp, More? 1½ c Packed brown sugar 1 c Chopped walnuts or pecans

Grease three 9 x 5 or five 7-½ x 4 loaf pans, set aside. Preheat over to 350. In a large bowl, stir together flour, baking powder, baking soda, salt, pumpkin pie spice, granulated sugar and brown sugar; set aside. In a medium bowl, beat eggs. Stir in sourdough starter, water, oil and pumpkin. Pour all at once into flour mixture.

Stir until dry ingredients are just moistened. Stir in mincemeat and nuts. Pour evenly into prepared pans. Bake in preheated oven 1 hour or until a wooden pick inserted in center comes out clean. Turn out of pans. Cool top side up on a rack. Wrap each cooled loaf in plastic wrap or foil as a gift or to freeze. Thaw wrapped frozen loaves at room temperature 2 hours. Makes 3 large loaves or 5 medium loaves. Converted by MMCONV vers. 1⅕

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