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Recipe: Larchwood Spice Bread (using mincemeat and bran flakes) (1950's - 60's)

Breads - Muffins, Quick Breads
LARCHWOOD SPICE BREAD

2 1/4 cups boiling water
1 cup canned mincemeat
4 cups sifted flour
2 cups sugar
4 teaspoons baking soda
2 teaspoons salt
1 teaspoon ground cinnamon
2 eggs
1/4 cup melted shortening
2 cups bran flakes
1 cup chopped nuts

Pour water over mincemeat. Cool.

Sift dry ingredients together into a large bowl. Make a hole in the center and drop in eggs, shortening and mincemeat mixture. Mix together until dry ingredients absorb liquid. Fold in bran flakes and nuts. Pour into two (9 1/2 x 5 1/2-inch) loaf pans which have been greased and lined on the bottom with waxed paper.

Bake at 350 degrees F for one hour.

Mae's note: Though the recipe calls for two loaves, she said it is better to make one full size loaf and one half loaf. It also slices better the day after baking.

Makes 4-5 servings
Adapted from source: Mae Burt Keighley Adams, The Providence Journal, Recipes You Asked For cookbook, 1962
MsgID: 018004
Shared by: Betsy at Recipelink.com
Board: Vintage Recipes at Recipelink.com
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