Mincemeat Quick Bread

Lovely flavored quick bread. It worked nicely with Nonesuch Brandy and Rum flavored mincemeat. The orange zest really enhanced the overall flavor. The interior was moist and surprisingly light. Since it is a long bake (mine took 105 minutes to get to an interior temperature that I felt good about), I will insulate wrap my loaf pan when I bake it next time to keep the side crusts from getting as hard as they did. It is nice having a recipe that I can use when I have leftover mincemeat after making tarts. This one was perfect for us.

Delicious. Tastes like Christmas. Home made mincemeat – the best. I baked in a bunt pan which worked very well. Will definitely make again and again.

Loved it! Super easy and was a big hit. I am making it again today. Perfect for goodie gift baskets!!

I made this for a brunch, and everyone loved it- very moist and tasty. Originally, I was going to make a mincemeat pie, like my mom used to, but knew I might end up with a lot leftover. When I searched for an alternative way to use the jar of mincemeat, I found this recipe. The reviews were all so positive, I thought I’d try it. Very happy with the recipe. I did make one change- I’m gluten intolerant, so I used a gluten free flour blend. No one knew they were eating a gluten free bread! Delicious! Thank you!

This is fantastic! I used my home made pear mincemeat and added a 1/2 c. of pecan pieces. It did need to cook 20 minutes longer than suggested, but still came out moist and delicious.

I added chopped nuts,made mini loaves and froze them. Simply delicious

Really a delicious bread. I did substitute brown sugar for the white.

Used the condensed mincemeat I’ve had on the shelves for a couple yrs. Just follow the instructions on the box. Also added a little rum. Otherwise, didn’t change anything but I would use a loaf pan size that was suggested, mine was a little smaller so I had to use one of my mini-loaf pan.

I love mincemeat cookies so decided to try this bread recipe today. In my first bite the taste of orange zest and mincemeat was overpowering. I feel like recipe needs more flour and less zest and mincemeat for my taste as bread was cooked but wet. Maybe I’d like it better with 1.5 cups mincemeat and less zest. And maybe it will taste better and dry out after sitting for a day or so.

I used half the quantity of sugar and a little (50 grams) more mincemeat. Delicious

Because my jar of mincemeat was 750 ml, I increased the recipe by 1.5 fold for dry and wet ingredients and used 2 eggs. I baked it in a bundt pan. Excellent!

This was absolutely wonderful! I make my own fruit-based mincemeat, and not everyone in the household likes mincemeat pies. This recipe allows me to make something everyone likes while using my mincemeat. The bread is moist and tender, and the mincemeat flavor is amazing. I added a half-cup of broken walnuts for extra pizzazz!

I only changed one thing. I increased the orange zest slightly. This is a nice lighter version of a dark fruitcake and is well received by everyone who has tried it. This is the second year in a row I’ve made it. It has become part of my Christmas baking now.

Easy to make (I usually buy some extra mincemeat at the end of the holiday season when it’s on sale.). Moist and keeps well.

I tried this based on the reviews but it’s even better than 5 stars! Very moist and flavorful, even my husband who doesn’t care for mincemeat loved it. Great for holidays or a chilly fall day!

I loved this! It came out so moist and great tasting. I made it exactly as written and baked it in one pan, rather than two. It did take approx. 1 hour and 10 minutes in a toaster oven (all I have to bake in). The top edges of the loaf got dark brown before the rest of it was done, so next time I think I may cover it with tinfoil for the first half of cooking time or cook longer at a lower temp. I wish Mincemeat was available year around, as I think I’d make it over and over.

Very quick and easy to make and delicious to eat.

This is a great recipe, as it is I’m sure, but I did not have enough mincemeat.(1 1/4 cups) I can’t give it 5 stars because I had to add on to that 2nd cup– which was dates and pumpkin puree. I also added 1T brandy,1 teasp each pumpkin spice and allspice..and some chopped walnuts – I baked it in 9×5 loaf pan 1 hour and it came out perfect! It tastes great too- yum!

this cake is delicious but i made a few changes. add 1/8 tsp each of cinn, nutmeg, clove, ginger OR 1 tsp either mace or allspice. i increased the orange jc to 1/4 cup and baked it in a 9 in square pan lightly sprayed with cooking oil. the finale… top with spiced cream cheese frosting. this is more like a dessert than an bread and is gone in one sitting!

I decided to give this recipe a try at midnight when i was feeling inspired to bake. This recipe seemed fuss-free and based on the reviews, worth trying out. That is where the 5 stars came in. Anyway, i added the juice of one whole orange, and some previously made candied orange peel, chopped dried homegrown figs, and some chopped candied cherries for color. When i mixed the batter, i felt it could use some more liquid so i added a few splashes of southern Comfort, and 2 tbsps of molasses for color. I also added a pinch each of nutmeg, allspice and ground ginger. I don’t know if it makes any difference, but the brand of mincemeat i used was Crosse&Blackwell. I used a ring pan and baked it for 50mins. Came out fantastic. Love the flavors, and texture. Dense but not too much, moist enough without being sticky, and i think it would go doubly great with brandy butter if i wasnt trying to keep the calories low. haha. Thanks for sharing this recipe!

it’s ok, It’s to sweet for me. I do like the moistness.