Bishop's Bread Recipe

4.5 2 2
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Bishop's Bread Recipe

Read Reviews
4.5 2 2
Publisher Photo
This bread is packed with cherries, chocolate and nuts. I give away many loaves at Christmas. —Yvonne Wheeler, Minneapolis, Minnesota
MAKES:
16 servings
TOTAL TIME:
Prep: 15 min. Bake: 2 hours + cooling
MAKES:
16 servings
TOTAL TIME:
Prep: 15 min. Bake: 2 hours + cooling

Ingredients

  • 1 cup sugar
  • 3 eggs
  • 1/2 teaspoon almond extract
  • 1/2 teaspoon vanilla extract
  • 1-1/2 cups flour
  • 1-1/2 teaspoons baking powder
  • 1 teaspoon salt
  • 1 cup whole almonds
  • 1 cup chopped walnuts
  • 1 cup chopped dates
  • 1/2 cup each red and green maraschino cherries, drained and halved
  • 1 milk chocolate candy bar with almonds (7 ounces), broken into bite-size pieces

Directions

In a large mixing bowl, beat sugar, eggs and extracts. In another bowl, combine the flour, baking powder and salt; stir in almonds, walnuts, dates, cherries and candy bar. Stir into egg mixture until blended.
Pour into a greased and floured 9-in. x 5-in. loaf pan. Press down firmly to eliminate air spaces. Bake at 300° for 2 hours. Cool for 10 minutes before removing from pan to a wire rack. Yield: 1 loaf.
Originally published as Bishop's Bread in Taste of Home's Holiday & Celebrations Cookbook Annual 2002, p46

  • 1 cup sugar
  • 3 eggs
  • 1/2 teaspoon almond extract
  • 1/2 teaspoon vanilla extract
  • 1-1/2 cups flour
  • 1-1/2 teaspoons baking powder
  • 1 teaspoon salt
  • 1 cup whole almonds
  • 1 cup chopped walnuts
  • 1 cup chopped dates
  • 1/2 cup each red and green maraschino cherries, drained and halved
  • 1 milk chocolate candy bar with almonds (7 ounces), broken into bite-size pieces
  1. In a large mixing bowl, beat sugar, eggs and extracts. In another bowl, combine the flour, baking powder and salt; stir in almonds, walnuts, dates, cherries and candy bar. Stir into egg mixture until blended.
  2. Pour into a greased and floured 9-in. x 5-in. loaf pan. Press down firmly to eliminate air spaces. Bake at 300° for 2 hours. Cool for 10 minutes before removing from pan to a wire rack. Yield: 1 loaf.
Originally published as Bishop's Bread in Taste of Home's Holiday & Celebrations Cookbook Annual 2002, p46

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Reviews forBishop's Bread

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MY REVIEW
rainyranae User ID: 1033541 54202
Reviewed May. 12, 2013

"my husband loves it and wants it for his birthday cake. (he doesn't usually like sweets)"

MY REVIEW
Baskitmum1 User ID: 1889876 126538
Reviewed Nov. 29, 2010

"I made this for the first time and loved it, but I omitted the chocolate. I loved it as a fruit bread. Would be lovely as a gift."

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