Bishop's Bread Recipe

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Bishop's Bread

Elsie Perrett

By
@twiga13

I found this recipe in the Milwaukee Sentinel several years ago and tweaked it quite a bit. It is a favorite holiday cake in place of fruit cake. I make it in the small loaf pans to give as gifts at Christmas.

Rating:
★★★★★ 1 vote
Comments:
Serves:
Makes 1 9x5 loaf or 5 mini loaves
Prep:
30 Min
Cook:
1 Hr 15 Min
Method:
Bake

Ingredients

2 c
flour
1 tsp
baking soda
1 c
chopped nuts ( i use walnuts)
3 small
ripe bananas, mashed
1 c
chopped maraschino cherries
6 oz
semisweet chocolate chips
2
eggs, beaten
1 c
sugar
1/2 c
butter
1 tsp
salt (i leave out the salt)

Step-By-Step

1Preheat oven to 325 degrees.
2Stir together flour and baking soda.
3Stir in nuts, cherries and chocolate chips
4In small bowl, beat eggs and sugar and bananas. Add to flour mixture.
5Turn batter into well-greased and floured 9 x 5 pan or about 5 mini pans.
6Bake about one hour and 15 minutes for large loaf or about 50 minutes for mini loaves. Watch closely. Done when toothpick comes out clean. Cool in pans for 10 minutes. Remove from pans and cool well.
7Note: Bread is best when stored, well wrapped for a day or two. I wrap it in waxed paper and then in foil.

About this Recipe

Course/Dish: Sweet Breads
Main Ingredient: Flour
Regional Style: American
Other Tags: Quick & Easy, Heirloom