Gumdrop Bread

This is a recipe that my maternal grandmother made each year for Christmas. She served it at our Christmas Eve dinner at her home, but it would also be nice to use for a Christmas tea party. It's a pretty bread and has the most wonderful aroma from the spices.

GUMDROP BREAD
(Yield: 1 loaf)

2-1/2 cups flour
1-1/4 cups buttermilk
1/2 cup white sugar
1/2 cup brown sugar
1 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1 teaspoon vanilla
1/2 teaspoon baking soda
1/4 cup shortening
2 eggs
3 teaspoons baking powder
1 cup small spiced gumdrops, cut into halves
1/2 cup chopped nuts, if desired

~ Heat oven to 350 degrees. Grease bottom only of a 3 x 5-inch loaf pan.
~ Beat all ingredients except gumdrops and nuts in large mixing bowl on low speed for 15 seconds. Beat on medium speed, scraping bowl constantly, for 30 seconds.
~ Stir in gumdrops and nuts; pour into pan.
~ Bake about 60-65 minutes, or until wooden toothpick inserted in center comes out clean. Loosen sides of loaf from pan and remove to wire cooling rack.
~ Store bread at least 24 hours before slicing.
~ To store, wrap and refrigerate no longer than 1 week.