Christmas Bishop's Bread Recipe

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Christmas Bishop's Bread Recipe

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Packed with cherries, chocolate and nuts, this delectable quick bread has become a Christmas family tradition.
MAKES:
16 servings
TOTAL TIME:
Prep: 15 min. Bake: 65 min. + cooling
MAKES:
16 servings
TOTAL TIME:
Prep: 15 min. Bake: 65 min. + cooling

Ingredients

  • 2/3 cup butter, softened
  • 3/4 cup sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 2-1/2 cups all-purpose flour
  • 3 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup 2% milk
  • 1/3 cup semisweet chocolate chips
  • 1/3 cup raisins
  • 1/3 cup chopped pecans
  • 1/3 cup halved red and green candied cherries
  • GLAZE:
  • 1 cup confectioners' sugar
  • 2 tablespoons 2% milk

Directions

Preheat oven to 375°. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla.
In another bowl, whisk flour, baking powder and salt; add to creamed mixture alternately with milk, beating well after each addition. Fold in chocolate chips, raisins, pecans and cherries.
Transfer to a greased 9x5-in. loaf pan. Bake 65-75 minutes or until a toothpick inserted in center comes out clean. Cool 10 minutes before removing from pan to a wire rack.
In a small bowl, mix glaze ingredients until smooth. Drizzle over warm bread. Yield: 1 loaf (16 slices).
Originally published as Christmas Bishop's Bread in Country Woman Christmas Annual 2004, p20

Nutritional Facts

1 slice: 370 calories, 16g fat (8g saturated fat), 66mg cholesterol, 328mg sodium, 54g carbohydrate (31g sugars, 1g fiber), 5g protein.

  • 2/3 cup butter, softened
  • 3/4 cup sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 2-1/2 cups all-purpose flour
  • 3 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup 2% milk
  • 1/3 cup semisweet chocolate chips
  • 1/3 cup raisins
  • 1/3 cup chopped pecans
  • 1/3 cup halved red and green candied cherries
  • GLAZE:
  • 1 cup confectioners' sugar
  • 2 tablespoons 2% milk
  1. Preheat oven to 375°. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla.
  2. In another bowl, whisk flour, baking powder and salt; add to creamed mixture alternately with milk, beating well after each addition. Fold in chocolate chips, raisins, pecans and cherries.
  3. Transfer to a greased 9x5-in. loaf pan. Bake 65-75 minutes or until a toothpick inserted in center comes out clean. Cool 10 minutes before removing from pan to a wire rack.
  4. In a small bowl, mix glaze ingredients until smooth. Drizzle over warm bread. Yield: 1 loaf (16 slices).
Originally published as Christmas Bishop's Bread in Country Woman Christmas Annual 2004, p20

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