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LOCATION: Recipes >> Breads Quick >> Gumdrop Bread

Print this Recipe    Gumdrop Bread

2 1/2 cups all-purpose flour
1 1/4 cups buttermilk
1/2 cup granulated sugar
1/2 cup packed brown sugar
1/4 cup shortening
2 eggs
3 teaspoons baking powder
1 teaspoon salt
1 teaspoon vanilla
1/2 teaspoon baking soda
1 cup small gumdrops, cut into halves
1/2 cup chopped nuts, if desired

Heat oven to 350 degrees. Grease bottom only of loaf pan, 9x5x3
inches.

Beat all ingredients except gumdrops and nuts in large mixer bowl
on low speed 15 seconds. Beat on medium speed, scraping bowl
constantly, 30 seconds. Stir in gumdrops and nuts; pour into pan.

Bake until wooden pick inserted in center comes out clean, 60 to
65 minutes. Loosen sides of loaf from pan; remove from pan. Cool
completely on wire rack. For best results, store bread at least
24 hours before slicing. To store, wrap and refrigerate no longer
than one week.

For Little Gumdrop Loaves: Substitute 6 well-greased 10-1/2 ounce
soup cans (1-1/4 cup capacity) for the loaf pan. Divide batter
among soup cans. Bake about 40 minutes.

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