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Bishop’s Bread Recipe
Red candied cherries, finely chopped dates, semisweet chocolate chips, and a full cup of walnuts or pecans go into just 1½ cups of flour — so every slice is packed with mix-ins from edge to edge. Three eggs and softened butter bind the dense, cake-like crumb together through 90 minutes in the oven. The loaf is worth making a day ahead; cut from the pan the next morning, the flavors from the fruit and chocolate have had time to meld. Yields 10 thick slices.
Equipment
- Oven
- Loaf Pan
Ingredients
- 1½ cups all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 1 cup walnuts or pecans (4 ounces), chopped
- ½ cup red candied cherries, halved
- ½ cup pitted dates, finely chopped
- ½ cup semisweet chocolate chips
- 4 tablespoons butter or margarine, softened
- 1 cup sugar
- 3 large eggs
Instructions
- 1Preheat the oven to 325°F. Grease and flour a 9x5-inch metal loaf pan. In a medium bowl, whisk the flour, baking powder, and salt. In a separate small bowl, toss the walnuts, candied cherries, dates, and chocolate chips together.
- 2In a large bowl, beat the softened butter and sugar with a mixer on low speed for about 2 minutes, until the mixture resembles wet sand.
- 3Add the eggs one at a time, beating well after each addition. Gently mix in the dry flour ingredients just until combined. Overmixing here will develop the gluten and make the bread tough. Fold in the bowl of nuts, fruit, and chocolate chips.
- 4Pour the batter into the prepared loaf pan and spread it into an even layer. Bake for 55 to 60 minutes, or until a toothpick inserted into the center comes out clean.
- 5Let the bread rest in the pan on a wire rack for 10 minutes. The residual heat helps the loaf finish setting up. Turn the loaf out of the pan and leave it on the rack to cool completely.
Notes
- Make ahead: For the best flavor and slicing texture, wrap the cooled bread tightly and wait until the next day to serve.
- Storage: Keep the loaf wrapped tightly at room temperature for up to 4 days, or freeze slices in an airtight container for up to 3 months.
- Tip: Spray your knife with a little nonstick cooking spray before chopping the dates so they don't stick to the blade.
Recipe Details
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