4 c All-purpose flour 4 Eggs
1 ts Baking powder 1/2 c Sourdough starter
1 1/2 ts Baking soda 2/3 c Water
1 1/2 ts Salt 1 c Vegetable oil
2 tb Pumpkin pie spice 2 c Canned pumpkin
1 1/2 c Granulated sugar 1 1/2 c Prepared mincemeat
(48 min left), (H)elp, More? 1 1/2 c Packed brown sugar 1 c Chopped
walnuts or pecans
Grease three 9 x 5 or five 7-1/2 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.
Yields
60 servings
