Mincemeat Bread
Discover the rich, nostalgic flavors of Mincemeat Bread, a delightful quick bread recipe that's perfect for the holiday season or any time you crave a warming treat. This moist and tender loaf combines the spiced sweetness of traditional mincemeat with hints of cinnamon and vanilla, creating a comforting aroma that fills your kitchen as it bakes. With a prep time of just 20 minutes and a baking time of under an hour, this recipe is wonderfully simple yet deeply satisfying. Optional chopped nuts add a delightful crunch, while the classic combination of butter and sugar ensures a perfectly soft crumb. Serve this spiced loaf warm with a pat of butter or enjoy it plain with a cup of tea—it’s the perfect addition to brunch tables, gatherings, or a cozy dessert spread. Whether you're a fan of traditional mincemeat or looking for a unique twist on sweet bread, this recipe is sure to impress!
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 0.5 teaspoons baking soda
- 1 teaspoon ground cinnamon
- 0.5 teaspoons salt
- 0.5 cups unsalted butter, softened
- 0.75 cups granulated sugar
- 2 large eggs
- 1.5 cups mincemeat
- 0.5 cups milk
- 1 teaspoon vanilla extract
- 0.5 cups chopped nuts (optional)
Instructions
Preheat your oven to 350°F (175°C) and grease a 9x5-inch loaf pan or line it with parchment paper.
In a medium mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, ground cinnamon, and salt. Set aside.
In a large mixing bowl, cream the softened butter and granulated sugar together until light and fluffy. You can use a hand mixer or a stand mixer for this step.
Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next.
Stir in the mincemeat, milk, and vanilla extract. Mix until well combined.
Gradually add the dry ingredients to the wet ingredients, mixing gently until no flour streaks remain. Do not overmix.
If using, fold in the chopped nuts to add a bit of texture and flavor.
Pour the batter into the prepared loaf pan and smooth the top with a spatula.
Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
Remove the bread from the oven and let it cool in the pan for about 10 minutes. Then transfer it to a wire rack to cool completely before slicing.
Serve slices of mincemeat bread warm or at room temperature. Store leftovers in an airtight container for up to 4 days.
Nutrition Facts
Calories |
3888 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 142.1 g | 182% | |
| Saturated Fat | 68.8 g | 344% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 641 mg | 214% | |
| Sodium | 2954 mg | 128% | |
| Total Carbohydrate | 622.8 g | 226% | |
| Dietary Fiber | 24.5 g | 88% | |
| Total Sugars | 395.0 g | ||
| Protein | 53.6 g | 107% | |
| Vitamin D | 3.4 mcg | 17% | |
| Calcium | 419 mg | 32% | |
| Iron | 17.2 mg | 96% | |
| Potassium | 1545 mg | 33% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
