Bishop’s Bread

Bishop’s Bread

from tasteofhome.com
135 min
1 serving
320 kcal / serving

This bread is packed with cherries, chocolate and nuts. I give away many loaves at Christmas. —Yvonne Wheeler, Minneapolis, Minnesota

Ingredients

  • 1 cupsugar
  • 3 largeeggs, room temperature
  • ½ teaspoonalmond extract
  • ½ teaspoonvanilla extract
  • 1 cupsall-purpose flour
  • 1 teaspoonsbaking powder
  • 1 teaspoonsalt
  • 1 cupwhole almonds
  • 1 cupchopped walnuts
  • 1 cupchopped dates
  • ½ cupeach red and green maraschino cherries, drained and halved
  • 1milk chocolate candy bar with almonds (7 ounces), broken into bite-sized pieces

Directions

  1. 1

    In a large 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. 2

    Pour into a greased and floured 9x5-in. loaf pan. Press down firmly to eliminate air pockets. Bake at 300° until set and lightly browned, about 2 hours. Cool for 10 minutes before removing from pan to a wire rack.