Pumpkin-Mincemeat Bread
Yield
4 loavesPrep
15Cook
Ready
Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | cups |
all-purpose flour
|
|
| 1 | teaspoon |
baking powder
|
|
| 1 ½ | teaspoons |
baking soda
|
|
| 1 ½ | teaspoons |
salt
|
|
| 2 | tablespoons |
pumpkin pie spice
|
|
| 1 ½ | cups |
sugar
granulated |
|
| 1 ½ | cups |
brown sugar
packed |
*
|
| 4 | large |
eggs
|
|
| ½ | cup |
sourdough starter
|
* |
| ⅔ | cup |
water
|
|
| 1 | cup |
vegetable oil
|
|
| 2 | cups |
canned pumpkin purée
|
|
| 1 ½ | cups |
mince meat, prepared
|
* |
| 1 | cup |
walnuts
chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 946 | ml |
all-purpose flour
|
|
| 5 | ml |
baking powder
|
|
| 7.5 | ml |
baking soda
|
|
| 7.5 | ml |
salt
|
|
| 3E+1 | ml |
pumpkin pie spice
|
|
| 355 | ml |
sugar
granulated |
|
| 355 | ml |
brown sugar
packed |
*
|
| 4 | large |
eggs
|
|
| 118 | ml |
sourdough starter
|
* |
| 158 | ml |
water
|
|
| 237 | ml |
vegetable oil
|
|
| 473 | ml |
canned pumpkin purée
|
|
| 355 | ml |
mince meat, prepared
|
* |
| 237 | ml |
walnuts
chopped |
|
Directions
Grease three 9 x 5 or five 7½ x 4 loaf pans, set aside.
Preheat over to 350℉ (180℃).
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.
