Tuesday, October 19, 2010

Recipe Tuesday: Bishop's Bread

Last weekend, Brad & I went to a little B&B out in the country for an anniversary/get-of-out-of-the-city getaway. Sunday morning for breakfast, the owner made the most delicious Bishop's Bread (along with some other extremely yummy breakfast items).

I thought I would share this recipe I found, which I can't wait to try.

Bishops bread
Cook Time: 1 hour, 20 minutes
Total Time: 1 hour, 20 minutes

* 1 egg
* 1/2 cup granulated sugar
* 1/4 cup vegetable oil
* 1 teaspoon vanilla extract
* 1 cup buttermilk
* 2 cups all-purpose flour
* 1/2 teaspoon baking soda
* 1/2 teaspoon salt
* 1/2 cup chopped pecans
* 1/2 cup chopped well drained maraschino cherries
* 1/2 cup raisins or chopped dates
* 1/2 cup semisweet chocolate chips

In mixing bowl, beat egg with electric mixer until light, about 1 minute. Add sugar, oil, and vanilla. Beat well. Blend in the buttermilk. In another bowl sift together the flour, soda, and salt. Add pecans, cherries, raisins or dates, and chocolate chips; blend well. Add to the first mixture and stir until just combined. Pour the batter into a greased and floured 9x5-inch loaf pan. Bake in preheated 350° oven for 1 hour, or until a wooden pick or cake tester inserted in center comes out clean. Let bread cool in pan for 10 minutes then remove to a rack to cool completely.

Makes 1 loaf of Bishop's Bread.

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