Title: Pumpkin-Mincemeat Bread
Categories: Bread Christmas
Yield: 60 Servings
| 4 | c | All-purpose flour |
| 1 | ts | Baking powder |
| 1 1/2 | ts | Baking soda |
| 1 1/2 | ts | Salt |
| 2 | tb | Pumpkin pie spice |
| 1 1/2 | c | Granulated sugar |
| 1 1/2 | c | Packed brown sugar |
| 4 | | Eggs |
| 1/2 | c | Sourdough starter |
| 2/3 | c | Water |
| 1 | c | Vegetable oil |
| 2 | c | Canned pumpkin |
| 1 1/2 | c | Prepared mincemeat |
| 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.