Dorothy’s Bishop’s Bread
This Bishop's Bread is fruitcake for people who don't like fruitcake!
Servings: 16 servings
Calories: 318kcal
Ingredients
- ⅔ cup semi-sweet chocolate chips
- 2 cups walnuts coarsely chopped
- 2 cup pitted dates chopped
- 1 cup maraschino cherries halved and drained well
- 1½ cups all-purpose flour
- 1½ tsp baking powder
- ¼ tsp salt
- 3 large eggs
- 1 cup sugar
- {optional} powdered sugar for dusting
Instructions
- Preheat oven to 325°F; Grease four mini loaf pans and line with parchment paper. (See note.)
- Using a medium bowl, add chocolate chips, walnuts, dates and cherries.
- In a separate bowl, combine the flour, baking powder and salt. Sift this flour mixture over the chocolate chip mixture and stir until well coated.
- In a separate bowl, whisk together the eggs and sugar until well blended. Fold the egg mixture into the chocolate chip mixture; stir just until flour disappears.
- Pour batter into prepared pans and bake for 40 minutes.
- Allow loaves to fully cool on a wire rack before slicing.
- {Optional} Dust tops of loaves with powdered sugar before serving.
Notes
I used 2 larger 9”x3½” disposable pans that I picked up a local bakery supply store. (Dorothy bakes hers in small foil pans.) The baking time was increased to 48-50 minutes due to the larger pans. I suspect this bread can be baked in any size pan you desire…just adjust the baking time accordingly!
Nutrition
Calories: 318kcal | Carbohydrates: 48g | Protein: 5g | Fat: 13g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 31mg | Sodium: 51mg | Potassium: 293mg | Fiber: 4g | Sugar: 33g | Vitamin A: 60IU | Vitamin C: 1mg | Calcium: 57mg | Iron: 2mg
