Mincemeat-Nut Bread
Yield
1 loafPrep
20 minCook
60 minReady
90 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | cup |
butter
or margarine, softened |
|
| ¾ | cup |
sugar
granulated |
|
| 2 | large |
eggs
|
|
| 2 ½ | cups |
all-purpose flour
|
|
| 1 ½ | teaspoons |
baking powder
|
|
| ½ | teaspoon |
baking soda
|
|
| ½ | teaspoon |
salt
|
|
| ½ | cup |
milk
|
|
| 1 ⅓ | cups |
mincemeat
|
*
|
| ½ | cup |
walnuts
chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 118 | ml |
butter
or margarine, softened |
|
| 177 | ml |
sugar
granulated |
|
| 2 | large |
eggs
|
|
| 591 | ml |
all-purpose flour
|
|
| 7.5 | ml |
baking powder
|
|
| 2.5 | ml |
baking soda
|
|
| 2.5 | ml |
salt
|
|
| 118 | ml |
milk
|
|
| 315 | ml |
mincemeat
|
*
|
| 118 | ml |
walnuts
chopped |
|
Directions
Preheat oven to 350 F; grease and flour a 9 x 5 x 3-inch loaf pan, or line with parchment paper.
In a large bowl, cream together the butter and sugar until light and fluffy.
Add the eggs, one at a time, beating well after each addition.
Sift together the flour, baking powder, baking soda and salt.
Add to the creamed mixture, alternately with the milk, beginning and ending with the flour mixture.
Stir in the mincemeat and walnuts.
Spread in the prepared pan and bake for 60 to 70 minutes, or until a toothpick inserted in the center comes out clean.
Cool for 10 minutes; remove from the pan to cool completely on a rack.
