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.
Mincemeat Nut Bread Recipe: https://whatscookingamerica.net/Bread/mincemeatnutbread.htm