2 1/2 c. flour
1 1/4 c. buttermilk
1/2 c. sugar
1/2 c. packed brown sugar
1/4 c. shortening
2 eggs
3 tsp. baking powder
1 tsp. vanilla
1/2 tsp. salt
1/2 tsp. baking soda
1 c. sm. gumdrops, cut into halves
1 c. chopped nuts, if desired

Heat oven to 350 degrees. Generously grease 6 (10 1/2 ounce) soup cans. 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 cans. Bake until wooden pick inserted in center comes out clean, 60 to 65 minutes. Loosen sides from cans; remove from cans. Cool completely on wire rack. For best results, store bread at least 24 hours before slicing. To store, wrap and refrigerate no longer than 1 week.