---------- Recipe via Meal-Master (tm) v8.02
  
       Title: PUMPKIN-MINCEMEAT BREAD
  Categories: Breads, Christmas
       Yield: 60 servings
  
       4 c  All-purpose flour
       1 t  Baking powder
   1 1/2 t  Baking soda
   1 1/2 t  Salt
       2 T  Pumpkin pie spice
   1 1/2 c  Granulated sugar
   1 1/2 c  Packed brown sugar
       4    Eggs
     1/2 c  Sourdough starter
     2/3 c  Water
       1 c  Vegetable oil
       2 c  Canned pumpkin
   1 1/2 c  Prepared mincemeat
       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.
  
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