Christmas Gumdrop Bread Recipes

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.

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.

BANANA GUMDROP BREAD

Steps:

• Preheat oven to 350°F.
• Measure first 5 ingredients into a bowl.
• Stir in gumdrop pieces.
• Combine remaining ingredients and stir into dry mixture.
• Stir until blended.
• Scrape into greased loaf pan.
• Bake 50 minutes.

GUMDROP BREAD

Steps:

• 1. Heat oven to 350. Grease bottom only of loaf pan, 9x5x3 inches. (Substitute 6 well greased 10 1/2-ounce soup cans. [1 1/4 cup capacity]for the loaf pan, if desired.)
• 2. Beat all ingredients except gumdrops and nuts in large bowl on low speed 15 seconds. Beat on medium speed, scraping bowl constantly, 30 seconds. Stir in gumdrops and nuts. pour into pan.
• 3. Bake until wooden toothpick 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 for at least 24 hours before slicing. To store, wrap and refrigerate no longer than 1 week. For soup cans divide batter among soup cans. Bake about 40 minutes. Remove from cans to cool.

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.