Christmas Gumdrop Bread Recipes

GUMDROP BREAD

Steps:

• Heat oven to 350°F. Grease bottom only of loaf pan, 9x5x3 inches.
• Beat all ingredients except gumdrops and nuts in large bowl with electric mixer on low speed 15 seconds. Beat on medium speed 30 seconds, scraping bowl constantly. Stir in gumdrops and nuts. Pour into pan.
• Bake 60 to 65 minutes or until toothpick inserted in center comes out clean. Loosen sides of loaf from pan; remove from pan to wire rack. Cool completely, about 2 hours, before slicing. For best results, wrap and refrigerate at least 8 hours before slicing.

GUMDROP BREAD

Steps:

• In a large bowl, combine biscuit mix and sugar. In another bowl, beat egg and milk; add to dry ingredients and stir well. Add nuts and gumdrops; stir just until mixed. Pour into three greased 5-3/4x3x2-in. loaf pans. , Bake at 350° for 35 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes; remove from pans to wire racks to cool completely.

GUMDROP FRUITCAKE

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Line two 9 x 5 inch loaf pans or a 10 inch tube pan with greased parchment or heavy paper.
• Sift together the flour, cinnamon, cloves, nutmeg, and salt.
• Cut the gumdrops in fourths. Fry the pecans in the 1 tablespoon butter or margarine. Mix pecans, raisins, and gumdrops together, and roll in 3/4 cup of flour mixture.
• In a large bowl, cream together 1 cup butter or margarine and white sugar. Mix in beaten eggs. Mix in the flour and spice mixture alternately with the applesauce. Dissolve soda in hot water, and stir into batter. Stir in the vanilla. Stir in nuts, gumdrops, and raisins.
• Bake for 2 hours. The baking time for the tube pan should be about 30 to 40 minutes longer. Test about 10 minutes before the longer time. You may not get a clean tester, but you will be able to tell if it is the candy gumdrop or dough. Cool. Wrap in foil.

GUMDROP LOAVES

Steps:

• In a large bowl, cream butter and sugars until light and fluffy. Beat in the eggs, applesauce and vanilla (batter will appear curdled). Remove black gumdrops and save for another use. In a large bowl, combine the gumdrops, pecans, dates, raisins, cherries and 1 cup flour; toss to coat. Combine the baking soda, cinnamon, pie spice and remaining flour; gradually add to the creamed mixture. Fold in gumdrop mixture. , Pour into two greased 9x5-in. loaf pans. Bake at 300° for 45 minutes; cover loosely with foil. Bake 45 minutes longer or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.

GUMDROP LOAF

Steps:

• Preheat oven to 350 degrees.
• In a mixing bowl, cream butter and sugar.
• Add eggs, one at a time, beating well.
• Stir in vanilla.
• In another bowl combine flour, baking powder and salt.
• Add to creamed mixture alternately with milk; fold in gumdrops and raisins.
• Pour mixture into greased loaf pan and bake for one to one and a half hours or until a toothpick inserted near the center comes out clean.
• Cool for 20 minutes in pan and then remove to finish cooling on wire rack.

GUMDROP CAKE

Steps:

• Preheat oven to 350 degrees (175 degrees C). Grease and flour 10 inch tube pan. Set aside.
• In a large mixing bowl, cream butter and sugar until light and fluffy. Beat in the eggs, one at a time.
• In a separate bowl, sift dry ingredients together and fold into creamed mixture alternately with water. Coat raisins and gumdrops with flour. Stir flavorings, gumdrops and raisins into creamed mixture.
• Mix well and pour into prepared pan. Bake for 1 1/2 hours.

CHRISTMAS GUMDROP BREAD

Steps:

• Beat the eggs, then beat in baking mix, sugar and vanilla.
• Stir in the cherries, apricots, dates, gumdrops and almonds.
• Spoon into 4 greased miniature baking pans (about 5 inches by 3 inches).
• Bake at 300°F for 1 hour 20 minutes.
• Cool in pans 5 minutes.
• Remove to wire racks and cool completely.
• Batter may be used for muffins.

GUMDROP COOKIES

Steps:

• Beat egg whites till soft peaks form. Gradually add 1/4 cup sugar and beat till stiff peaks form. Set aside.
• In large bowl, cream butter and 3/4 cup sugar. Beat in vanilla. Stir in dry ingredients and gumdrops. (Mixture will be very dry.) Gently stir in the beaten egg whites.
• Drop dough by spoonfuls onto silpat or parchment lined cookie sheets. Bake at 350° for about 10 minutes. Cool for 2 minutes before removing to cooling racks.