Bishop's Bread

Bishop's Bread Recipe

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Elsie Perrett


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.


★★★★★ 1 vote

Makes 1 9x5 loaf or 5 mini loaves
30 Min
1 Hr 15 Min


  • 2 c
  • 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
  • 1/2 c
  • 1 tsp
    salt (i leave out the salt)

How to Make Bishop's Bread


  1. Preheat oven to 325 degrees.
  2. Stir together flour and baking soda.
  3. Stir in nuts, cherries and chocolate chips
  4. In small bowl, beat eggs and sugar and bananas. Add to flour mixture.
  5. Turn batter into well-greased and floured 9 x 5 pan or about 5 mini pans.
  6. Bake 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.
  7. Note: Bread is best when stored, well wrapped for a day or two. I wrap it in waxed paper and then in foil.

Printable Recipe Card

About Bishop's Bread

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

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