Sourdough Pumpkin-Mincemeat Bread

      4 c  All-purpose flour
      1 ts Baking powder
  1 1/2 ts Baking soda
  1 1/2 ts Salt
      2 tb 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, sugars; 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 for about an hour or until a wooden pick inserted in center comes out clean.  Remove from pans and cool on a wire rack.

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