Gumdrop Bread

Sharon Whitley


I like to make these in the soup cans for gifts. Either way, it's a great Holiday bread that is very pretty when sliced.


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Makes one 9x5x3 loaf or 6 soup can loaves
15 Min
1 Hr


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  • 2 1/2 c
    all purpose flour
  • 1 1/4 c
  • 1/2 c
    granulated sugar
  • 1/2 c
    packed brown sugar
  • 1/4 c
  • 2
  • 3 tsp
    baking powder
  • 1 tsp
  • 1/2 tsp
  • 1/2 tsp
    baking soda
  • 1 c
    small gumdrops cut in half
  • 1/2 c
    chopped nuts, if desired

How to Make Gumdrop Bread


  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.

Printable Recipe Card

About Gumdrop Bread

Main Ingredient: Flour
Regional Style: American

Show 4 Comments & Reviews

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