Mincemeat Nut Bread is great for your holiday planning as it is a quick and easy bread to make that is so delicious. If you love mincemeat as I do, you will love this wonderful quick bread.
Mincemeat is, very simply, a mixture of fruits and spices that are cooked with or without minced meat and generally doused with brandy, rum, or whiskey. It improves and becomes more moist as the weeks pass, so allow it to mature for at least four weeks before using. Check out my Mom’s recipe for homemade mincemeat.
You can use any kind of mincemeat, purchased or homemade, to make this outstanding Mincemeat Nut Bread and then serve with butter or cream cheese.
Check out Linda’s Bread Making Hints: Secrets to using the bread machine, About yeast in bread making, Sourdough Starter, and Quick Breads.
Check out all of Linda’s great Bread Recipes for your bread making.
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 eggs, slightly beaten
- 3/4 cup granulated sugar
- 1/4 cup butter, melted and cooled
- 1 teaspoon pure vanilla extract
- 1 1/3 cups mincemeat, prepared
- 1/2 cup walnuts or pecans, chopped
- Powdered sugar (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 approximately 200 degrees F. when done. Remove from oven.
Sprinkle top with powdered sugar.
Makes 1 loaf.
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. Originally designed for professional use, the Super-Fast Thermapen Thermometer is used by chefs all over the world. I only endorse a few products, on my web site, that I like and use regularly.
You can learn more or buy yours at: Super-Fast Thermapen Thermometer.
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Making Muffins from a Quick Bread Recipe
Same recipe – same baking time – different shape
Oven temperature and time can be flexible.
Bake the muffins for approximately 20 to 25 minutes in a 400 degree F. oven or approximately 25 to 30 minutes at 375 degree F. Rotate muffin tin from front to back halfway through the baking time. A good check for doneness is to use an instant digital thermometer to test your muffins (this is what I do). The internal temperature of the muffin should be at 200 degrees F.
Remove from oven and as soon as they have cooled enough to handle, remove the muffins from pan and place on a wire rack to finish cooling (if desired).
Categories:Breakfast Breads Mincemeat Recipes Quick Bread
4 Responses to “Mincemeat Nut Bread Recipe”
Very good quick bread. Crumb was moist for the most part. Found it a bit dry around the edges and at the bottom. Great flavor. Added cinnamon and orange zest. The batter was thick, similar to a muffin batter. Wasn’t pourable. Had to scoop into the pan. Used an 8 x 4-inch pan and lined it with a parchment paper sling so that the baked loaf could be lifted out. Baked for 57 minutes. Temperature 206° at the bottom and 198° in the middle of the loaf.
Hi. I’m about to try the Mincemeat Nut Bread recipe. It’s mentioned that it’s best to mature the loaf at least 4 weeks. Would you please tell me the best place to store the loaf . Also,, should it be wrapped in plastic wrap? Thanks very much.
It’s the mincemeat that is referred to for aging, not the bread. If you check the link for homemade mincemeat you’ll see recipe calls for maturing it for 4 weeks. The matured mincemeat is then used for making the bread which can be eaten after baking and cooling.
Smells great. I used the green tomato mincemeat from my late fall harvest but my bread fell in the center. Why does that sometimes happen? Used my thermometer and it hit 205. Thank you for the recipe. Will let you know how it tastes in an hr or so