Love the spinach dip at restaurants like TGIFriday's and the Olive Garden? Make it at home with these easy-to-follow copycat recipes.
Pumpkin-Mincemeat Bread
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- #32813
serves/makes:
ready in:
1-2 hrs
1-2 hrs
ingredients
4 cups bread flour
1 teaspoon baking powder
1 1/2 teaspoon baking soda
1 1/2 teaspoon salt
2 tablespoons pumpkin pie spice
1 1/2 cup sugar
1 1/2 cup packed brown sugar
4 eggs
1/2 cup sourdough starter
2/3 cup water
1 cup vegetable oil
2 cups canned pumpkin
1 1/2 cup prepared mincemeat
1 cup chopped walnuts or pecans
directions
Grease three 9 x 5 loaf pans (or for smaller loaves grease five 7-1/2 x 4-inch loaf pans), set aside. Preheat oven to 350 degrees F.
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 into flour mixture. Stir until dry ingredients are moistened. Stir in mincemeat and nuts. Pour evenly into prepared pans.
Bake 1 hour or until a toothpick comes out clean. Cool in pans a few minutes. Turn out top side up on a rack.
added by
gladysdinletir
nutrition data
Nutritional data has not been calculated yet.
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reviews & comments
Great recipe. I used buttermilk instead of sour dough starter and I added butter pecan flavoring. This is very similar to Mimi's Cafe's carrot-raisen muffins.