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Pumpkin-Mincemeat Bread Categories: breads, holiday, sourdough 4 cup all-purpose flour 1 teaspoon baking powder 1 1/2 teaspoon baking soda 1 1/2 teaspoon salt 2 tablespoon pumpkin pie spice 1 1/2 cup granulated sugar 4 eggs 1/2 cup sourdough starter 2/3 cup water 1 cup vegetable oil 2 cup canned pumpkin 1 1/2 cup prepared mincemeat (48 min left), (H)elp, More? 1 1/2 c Packed brown sugar 1 c Chopped walnuts or pecans Grease three 9 x 5 or five 7-1/2 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. 1.20 Yield: 60 servings |
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