Pumpkin Mincemeat Bread Recipe

Name: Pumpkin Mincemeat Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 1/2 c. sifted flour; 1 1/2 c. granulated sugar; 2 Tbsp. pumpkin pie spice or 1 Tbsp. cinnamon, 1 1/2 Tbsp. allspice and 1/2 tsp. ground cloves; 2 tsp. baking soda; 1 1/2 tsp. salt; 1 1/2 c. packed brown sugar; 4 eggs, slightly beaten; 2/3 c. water; 1 c. vegetable oil; 2 c. canned or mashed, cooked pumpkin; 9 oz. box dry mincemeat, crumbled; 1 c. walnuts, chopped

Servings: persons

3 1/2 c. sifted flour
1 1/2 c. granulated sugar
2 Tbsp. pumpkin pie spice or 1 Tbsp. cinnamon, 1 1/2 Tbsp. allspice and 1/2 tsp. ground cloves
2 tsp. baking soda
1 1/2 tsp. salt
1 1/2 c. packed brown sugar
4 eggs, slightly beaten
2/3 c. water
1 c. vegetable oil
2 c. canned or mashed, cooked pumpkin
9 oz. box dry mincemeat, crumbled
1 c. walnuts, chopped

1
Sift together flour, white sugar, spice(s), soda and salt.
2
Mix in brown sugar.
3
Make a well in the center.
4
Add eggs, water, oil and pumpkin.
5
Beat at low speed of electric mixer until ingredients are blended.
6
Then beat at medium speed about 3 minutes.
7
Stir in mincemeat and nuts.
8
Pour into greased and floured pans.
9
Bake at 350u00b0 until done when tested with toothpick.
10
You may use loaf pans or coffee cans or soup cans.
11
The batter will fit into:
12
four 1 pound coffee cans and bake 50 to 60 minutes; three medium size loaf pans (8 1/2 x 4 1/2 x 2 1/2-inches) and bake 55 to 65 minutes; two large loaf pans (9 1/2 x 5 1/2 x 2 3/4-inches) and bake 60 to 70 minutes or eight soup cans (fill half or 2/3 full and then place on baking sheet) and bake 20 to 25 minutes.

2539

kcal

Calories

111

Fat

353

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 3 1/2 c. sifted flour, 1 1/2 c. granulated sugar, 2 Tbsp. pumpkin pie spice or 1 Tbsp. cinnamon, 1 1/2 Tbsp. allspice and 1/2 tsp. ground cloves, 2 tsp. baking soda, and more.

Yes, Pumpkin Mincemeat Bread falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Pumpkin Mincemeat Bread

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions