Recipe - Pumpkin-Mincemeat Bread

4 cup Allpurpose flour
1 teaspoon Baking powder
1 One half teaspoon Baking soda
1 One half teaspoon Salt
2 tablespoon Pumpkin pie spice
1 One half cup Granulated sugar
1 One half cup Packed brown sugar
4 Eggs
One half cup Sourdough starter
2/3 cup Water
1 cup Vegetable oil
2 cup Canned pumpkin
1 One half cup Prepared mincemeat
1 cup Chopped walnuts or pecans

Grease three 9 x 5 or five 7One half x 4 loaf pans, set aside. Preheat over to
350. In a large bowl, stir together flour, baking powder, baking soda,
salt, pumpkin pie spice, granulated sugar and brown sugar; set aside. In a
medium bowl, beat eggs. Stir in sourdough starter, water, oil and pumpkin.
Pour all at once into flour mixture. Stir until dry ingredients are just
moistened. Stir in mincemeat and nuts. Pour evenly into prepared pans.
Bake in preheated oven 1 hour or until a wooden pick inserted in center
comes out clean. Turn out of pans. Cool top side up on a rack. Wrap each
cooled loaf in plastic wrap or foil as a gift or to freeze. Thaw wrapped
frozen loaves at room temperature 2 hours. Makes 3 large loaves or 5 medium
loaves.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini