This post may contain affiliate links. Please see my full disclosure for details.
Hi Bold Bakers!
Do you want to know what’s magical about my homemade Croatian Bishop’s Bread recipe? It is truly the ultimate unifier. I’m almost positive making this for everyone in the world would actually bring world peace. Hear me out!
This hearty, dense (but not in a bad way!), sweet bread is full of nuts, cherries, and chocolate. If you love fruit cake, you’re probably already on board. If you hate fruit cake, your cursor might be heading towards that “back” button. Don’t leave! This is a recipe that fruit cake lovers and fruit cake haters both love!
I love this quick bread recipe, especially around the holidays. It’s absolutely delicious, filling, and wonderful to share, like I am for my Bold Baking Holidays Worldwide series — where I’m bringing you lovely holiday recipes from around the world. Check my Holiday Baking Headquarters for the full list!
What Is Bishop’s Bread?
The history of Bishop’s bread isn’t really clear — but it’s likely from Croatia. It can also be called “Broken Glass” or “Stained Glass” bread because all the beautiful dried cherries and chunks of chocolate are revealed when you cut into it, making it look like stained glass.
Essentially, it tastes like a lighter fruit cake. The only fruit I put in is maraschino cherries, but you could certainly add in your favorite dried fruits as well!
Where does it get its name, “Bishop’s Bread?” Who knows! (Isn’t it nice to serve dessert with a side of mystery?)
What You Need To Make Bishop’s Bread
- Measuring Cups and Spoons
- 9 x 5 inch (23 x 12cm) loaf pan
- Parchment paper
- Mixing bowls
How To Make Bishop’s Bread
This quick bread recipe is about to become your holiday classic! Here’s how you make Bishop’s Bread (and don’t forget to get the full recipe with measurements, on the page down below):
- Butter a 9 x 5 inch (23 x 12cm) loaf pan and line with parchment paper. Preheat your oven to 325°F (165°C).
- Combine the flour, baking powder, and salt in a large bowl.
- In another bowl, whisk together the eggs and sugar, then stir it into the flour mixture until just combined.
- Fold in the walnuts, cherries, and chocolate chips. Spread the mixture evenly into the loaf pan.
- Bake the Bishop’s bread for about 65-75 minutes. You can check if it is done by inserting a toothpick into the center. If it comes out clean, it’s done baking.
- Allow the bread to cool in the pan for 10 minutes before lifting it out and letting it cool completely.
Gemma’s Pro Chef Tips For Making Bishop’s Bread
- This is a great make-ahead recipe (because who has the time around the holidays!) The flavor and texture improve after a day or two.
- For an extra special loaf, make this bread with my homemade candied cherries!
- You can use bittersweet, milk, or even white chocolate chips with this bread — whatever you prefer!
- In place of walnuts, you can use an equal amount of pecans or hazelnuts.
- Want an extra loaded bread? Add a cup of chopped dates to this recipe!
- This hearty and festive bread makes a great holiday gift, maybe with a box of some good Irish Breakfast tea!
How Do You Store Bishop’s Bread?
You can store any leftover Bishop’s Bread in an airtight container at room temperature for up to 3 days. Or, you can also freeze it for up to two months!
Make More Holiday Recipes!
And don’t forget to buy my Bigger Bolder Baking Cookbook!
Full (and printable) recipe below!
Try These Recipes!
Croatian Bishop's Bread Recipe
Ingredients
- 2 cups (10oz/284g) all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- 4 large eggs at room temperature
- 1 cup (8oz/225g) granulated sugar
- 1 cup (5oz/142g) walnuts toasted and chopped
- 1 cup (10oz/284g) maraschino cherries chopped
- 1 cup (6oz/170g) semi-sweet chocolate chips
Instructions
- Preheat the oven to 325°F (165°C). Butter a 9 x 5 inch (23 x 12cm) loaf pan and line with parchment paper.
- In a large bowl, combine flour, baking powder, and salt.
- In another bowl, whisk eggs and sugar together and then stir into the flour mixture until just combined.
- Fold in the walnuts, cherries, and chocolate chips and then spread evenly into the loaf pan.
- Bake for about 65 - 75 minutes, until a toothpick inserted in the center, comes out clean.
- Let cool in the pan for 10 minutes before lifting the bread out to let cool completely.
- Serve slices warmed and spread with a little butter. Store in an airtight container at room temperature for up to 3 days, or freeze for up to two months.
Would chopped dried cherries work in this Croatian Bread recipe?
Hi, Gemma, can I use almond flour instead of all-purpose flour?
Thank you
Ooo something from Croatia (other than me, haha)! I love your work, I’ve been trying out your recipes the entire ‘quarantine/lockdown’. Thank you for this! I’m looking forward to surprising my grandpa with Bishop’s Bread (one of his favorites) for Christmas (socially-distanced, though)
I was so glad to come across this recipe for Bishop’s Bread. My Grandmother had a recipe from The Buffalo Courier Express Newspaper dated December 9th, 1967. I have fond memories of eating this bread, but was curious as the 1967 recipe did not call for any oil / butter, either. Finding your recipe made me realize it’s really not supposed to have any oil or butter. I found the nasty review from a “Mark’ from 2 years ago – that it was clearly an incorrect recipe and he wasted $10 on ingredients etc, etc. CLEARLY this is an old… Read more »
Clearly an incorrect recipe it is missing butter or oil even using large eggs the batter was cement like. Wasted 10 bucks in ingredients. Should have listened to the others who questioned the recipe, but wanted to share something feom my childhood with my kids.
Hi,
What could I use in place of the granulated sugar?
My husband has Type 2 diabetes and I am pre-diabetic.
Hi Gemma! Do you think I could use a combination of dates and dried cranberries in place of the cherries?
Not sure if you have an Aldi Store or Trader Joe’s…I bought a jar of cherries there…now to try out the recipe!
Hi Gemma, I’m a great fan of yours. The Bishop’s, Bread doesn’t seem to have any butter or oil or fat in it. I’m a little baffled about this. Pl help as I love trying out your recipes. Thanks
Hi Gemma – tried this, it turned out very good with hot tea, my husband and I enjoyed it, thank you so much!!