Recipes Bread Quick Bread Recipes Fruit Bread Recipes Mincemeat Quick Bread 4.4 (41) 39 Reviews 3 Photos This is great served on a cold, wintry day. Use any kind of mincemeat, purchased or homemade, and serve with butter or cream cheese. Recipe by Bev Austin Updated on July 14, 2022 Save Saved! View All Saved Items Rate Print Share Share Tweet Pin Email Add Photo 3 3 3 Prep Time: 10 mins Cook Time: 1 hrs Total Time: 1 hrs 10 mins Servings: 12 Yield: 1 loaf Jump to Nutrition Facts Ingredients 2 cups all-purpose flour ½ cup white sugar 1 ½ teaspoons baking powder ½ teaspoon baking soda ½ teaspoon salt 1 egg ¼ cup vegetable oil 1 tablespoon orange zest 2 tablespoons orange juice 2 cups prepared mincemeat pie filling Directions Preheat oven to 350 degrees F (175 degrees C). Grease a 9 x 5 x 3 inch loaf pan. Mix together the egg, oil, orange peel, juice, and mincemeat, blending well. Combine flour, sugar, baking powder, baking soda, and salt; add gradually to the egg mixture. Mix just until moist. Pour into prepared pan. Bake for 1 hour. Remove the loaf from the oven, and cool on a wire rack. I Made It Print Nutrition Facts (per serving) 245 Calories 6g Fat 46g Carbs 3g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 12 Calories 245 % Daily Value * Total Fat 6g 8% Saturated Fat 2g 8% Cholesterol 16mg 5% Sodium 320mg 14% Total Carbohydrate 46g 17% Dietary Fiber 3g 9% Total Sugars 27g Protein 3g Vitamin C 2mg 10% Calcium 40mg 3% Iron 1mg 6% Potassium 34mg 1% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved