A quick and easy bread to make. If you love mincemeat as I do, you will love
this wonderful quick bread. Great for your holiday planning.
Check out Linda's Bread Making Hints:
Secrets to using the bread machine,
About yeast in bread making,
Sourdough Starter, and
Check out all of Linda's great
Bread Recipes for your bread making.
Mincemeat Nut Bread Recipe:
Yields: 1 loaf
Prep time: 20 min
Cook time: 60 min
2 cups all-purpose
1 1/2 teaspoons
1/2 teaspoon baking soda
1/2 teaspoon salt
eggs lightly beaten
3/4 cup granulated
1/4 cup butter, melted and cooled
1 teaspoon pure vanilla extract
1 1/3 cups prepared
1/2 cup chopped walnuts or pecans
Powdered (confectioner's) sugar
Preheat oven to 350 degrees F. Place oven rack in center of the oven. Grease a 9x5-inch loaf pan.
HINT: I like to place a piece of parchment paper on the bottoms of the loaf pans. I then
grease the tops of them. This helps in removing the bread later.
In a large bowl, sift together flour, baking powder, baking soda, and salt; set aside.
In a medium bowl, cream eggs, sugar, butter, and vanilla extract until light and fluffy. Fold in mincemeat and walnuts
or pecans. Pour egg mixture into flour mixture; stir until dry ingredients are moistened (Do not over mix).
NOTE: Bake all quick breads as soon
as the ingredients are assembled. Since high temperatures are often
called for, it is best to bake them in the center of the oven, as the
heat in the top third of the oven will be too intense.
Pour batter into prepared loaf pan and bake 55 to 60 minutes or until a toothpick inserted in the center comes out clean. NOTE: Be sure and poke the toothpick
already to the center of the loaf. Remove from oven and cool on a wire rack 10 minutes; remove from pan. Cool completely before slicing.
A good check is to use an instant
digital thermometer to test your bread. The
internal temperature of the bread should be
at 200 degrees F. when done. Remove from oven.
is the type of cooking and meat thermometer that I prefer and use in my cooking. I get many readers
asking what cooking/meat thermometer that I prefer and use in my cooking and baking. I, personally, use the
Thermapen Thermometer shown in the photo on the
right. To learn more about this excellent
thermometer and to also purchase one (if you desire), just click on the underlined: Thermapen Thermometer.
Sprinkle top with powdered sugar.
Makes 1 loaf.