Mincemeat Quick Bread

What’s Cooking in Gail’s Kitchen? Splurge-Worthy Goodness: Mincemeat Quick Bread! Don’t look at me that way. I know what you’re thinking. “If this recipe has mincemeat in it, I’m not eating it.” But hold on a sec. There are plenty of foods with names that sound downright gross. Think about it: head cheese, tripe, mung beans, and blood sausage to name a few. I’m here to tell you mincemeat is a sweet and savory filling that basically contains dried fruits, citrus, spices, and brandy. Ahhh. Now I have your attention. This particular recipe has about 1/4 cup apricot brandy in it. Just know if you do choose to add brandy or rum to a jar of prepared mincemeat, be sure to allow it to marinate in the refrigerator at least 8 hours before using. Now you can understand why some people eat it straight out of the jar.

MINCEMEAT QUICK BREAD

Ingredients:

1 egg, room temperature

1/4 cup vegetable oil

1 tablespoon orange zest

2 tablespoons orange juice

2 cups prepared mincemeat pie filling (with 1/4 cup apricot brandy, optional)

2 cups flour

1/2 cup sugar

1 1/2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon sea salt

Instructions:

Preheat oven to 350°. Grease and flour a 9”x5” loaf pan. Set aside. Combine egg, vegetable oil, orange zest, orange juice, and mincemeat pie filling. Stir until well blended. Set aside. In another bowl, whisk together flour, sugar, baking powder, baking soda, and sea salt. Gradually add flour mixture to egg mixture, stirring just until combined. Pour into prepared loaf pan. Bake for 50-60 minutes. Check loaf with a cake tester to make sure center is done. Remove from oven. Cool on a wire rack. Slice and serve.

20 thoughts on “Mincemeat Quick Bread

  1. My mother used to make ‘mince pies’ for Christmas using mincemeat! I loved them! I’m sure to love this! (Only yesterday my wife mentioned making a cake with tea, so ‘don’t throw out what’s left in the teapot!’) 😋😋😋

    Liked by 1 person

  2. My mom made mincemeat every year, and hers used to use kidney suet. She said her mother put finely minced venison in hers as well, but they were still a sweet filling for pies and cookies. I’ve made mom’s recipe many times, but omit the suet and it tastes exactly the same! She also made beautiful little filled cookies at Christmastime. Using mincemeat in a quick bread is a great idea, there is so much flavor from the spices, I’m sure this is absolutely delicious!

    Liked by 1 person

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