Mincemeat Nut Bread Recipe
Quick Bread Recipe - Mincemeat Bread Recipe


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A quick and easy bread to make. Great for your holiday planning.

”Mincemeat
Photo by Woodland Hues of British Columbia, Canada

Check out Linda's Bread Making Hints:
Secrets to using the bread machine
About yeast in bread making
Sourdough Starter
Quick Breads
Bread Recipes

 


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Mincemeat Nut Bread Recipe

Recipe Type: Quick Bread, Mincemeat
Yields: 1 loaf
Prep time: 20 min
Cook time: 60 min


Ingredients:

2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 eggs lightly beaten
3/4 cup granulated sugar
1/4 cup butter, melted and cooled
1 teaspoon pure vanilla extract
1 1/3 cups prepared mincemeat
1/2 cup chopped walnuts or pecans
Powdered (confectioner's) sugar


Preparation:

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 temperature of the bread should be at 200 degrees F. when done. Remove from oven.

This 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. Originally designed for professional users, the Super-Fast Thermapen Thermometer is used by chefs all over the world. 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.
 






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