Bishop Bread
Bishop Bread is a delightful fusion of tradition and indulgence, perfect for festive gatherings or as a tea-time treat. This timeless quick bread boasts a rich medley of flavors, combining sweet dried fruits like raisins or cranberries, crunchy chopped nuts, and optional hints of dark chocolate for a touch of decadence. With a base of pantry staples like all-purpose flour, sugar, and eggs, this easy-to-make loaf comes together in just 20 minutes of prep time and bakes to golden perfection in under an hour. Enhanced with warm notes of vanilla and a tender crumb, Bishop Bread offers a versatile, crowd-pleasing slice that's perfect for breakfast, dessert, or any moment in between. Whether served warm with a pat of butter or paired with your favorite coffee, this recipe adds a sweet charm to any occasion.
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Recipe Information
Ingredients
- 200 grams granulated sugar
- 3 large eggs
- 250 grams all-purpose flour
- 1 teaspoon baking powder
- 0.5 teaspoon salt
- 60 milliliters milk
- 1 teaspoon vanilla extract
- 150 grams dried fruits (such as raisins, currants, or cranberries)
- 100 grams chopped nuts (such as walnuts, pecans, or almonds)
- 50 grams chopped dark chocolate (optional)
Instructions
Preheat your oven to 175°C (350°F) and grease a standard loaf pan (approximately 8x4 inches) or line it with parchment paper.
In a large mixing bowl, whisk together the granulated sugar and eggs until the mixture is pale and slightly frothy.
In a separate bowl, sift together the all-purpose flour, baking powder, and salt. Gradually add this dry mixture to the wet egg and sugar mixture, stirring gently to combine.
Add the milk and vanilla extract to the batter, mixing until smooth. The batter will be thick, but ensure there are no lumps.
Fold in the dried fruits, chopped nuts, and optional chopped dark chocolate, ensuring they are evenly distributed throughout the batter.
Pour the batter into the prepared loaf pan, spreading it evenly with a spatula.
Bake in the preheated oven for 50 minutes, or until a toothpick inserted into the center comes out clean.
Allow the bread to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing and serving.
Nutrition Facts
Calories |
1964 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 97.7 g | 125% | |
| Saturated Fat | 21.5 g | 108% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 564 mg | 188% | |
| Sodium | 1870 mg | 81% | |
| Total Carbohydrate | 244.2 g | 89% | |
| Dietary Fiber | 12.5 g | 45% | |
| Total Sugars | 220.2 g | ||
| Protein | 38.8 g | 78% | |
| Vitamin D | 3.8 mcg | 19% | |
| Calcium | 305 mg | 23% | |
| Iron | 9.8 mg | 54% | |
| Potassium | 1116 mg | 24% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
