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Pumpkin-Mincemeat Bread

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Recipe

 

Yield

4 loaves

Prep

15

Cook

Ready

Trans-fat Free, High Fiber

Ingredients

Amount Measure Ingredient Features
4 cups all-purpose flour
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1 teaspoon baking powder
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1 ½ teaspoons baking soda
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1 ½ teaspoons salt
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2 tablespoons pumpkin pie spice
1 ½ cups sugar
granulated
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1 ½ cups brown sugar
packed
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4 large eggs
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½ cup sourdough starter
*
cup water
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1 cup vegetable oil
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2 cups canned pumpkin purée
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1 ½ cups mince meat, prepared
*
1 cup walnuts
chopped
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Ingredients

Amount Measure Ingredient Features
946 ml all-purpose flour
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5 ml baking powder
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7.5 ml baking soda
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7.5 ml salt
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3E+1 ml pumpkin pie spice
355 ml sugar
granulated
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355 ml brown sugar
packed
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4 large eggs
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118 ml sourdough starter
*
158 ml water
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237 ml vegetable oil
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473 ml canned pumpkin purée
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355 ml mince meat, prepared
*
237 ml walnuts
chopped
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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.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 504g (17.8 oz)
Amount per Serving
Calories 154147% from fat
 % Daily Value *
Total Fat 80g 123%
Saturated Fat 10g 51%
Trans Fat 0g
Cholesterol 212mg 71%
Sodium 1172mg 49%
Total Carbohydrate 62g 62%
Dietary Fiber 9g 38%
Sugars g
Protein 56g
Vitamin A 387% Vitamin C 10%
Calcium 14% Iron 55%
* based on a 2,000 calorie diet How is this calculated?
 

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