Bread, Muffin and Scone Recipes

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 extract
1/2 teaspoon baking soda
1 cup small gumdrops, cut in half
1/2 cup chopped nuts

Beat all ingredients except gumdrops and nut in a large mixer bowl on low speed for 15 seconds. Beat on medium speed, scraping bowl constantly, 30 seconds. Stir in gumdrops and nuts. Pour into a 9 x 5-inch loaf pan that has been greased on the bottom only. Bake at 350 degrees F for 60 to 65 minutes or until a wooden pick inserted in the center comes out clean.

Loosen sides of loaf from the pan. Remove bread from the pan and cool completely on wire rack. For best results, wrap and refrigerate at least 24 hours before slicing.

Refrigerate no longer than 1 week.