My Bishop's Bread recipe is hearty, dense (but not in a bad way!), and sweet — because this lovely holiday bread is full of nuts, cherries, and chocolate.
- 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
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Preheat the oven to 325°F (165°C). Butter a 9 x 5 inch (23 x 12cm) loaf pan and line with parchment paper.
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In a large bowl, combine flour, baking powder, and salt.
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In another bowl, whisk eggs and sugar together and then stir into the flour mixture until just combined.
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Fold in the walnuts, cherries, and chocolate chips and then spread evenly into the loaf pan.
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Bake for about 65 - 75 minutes, until a toothpick inserted in the center, comes out clean.
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Let cool in the pan for 10 minutes before lifting the bread out to let cool completely.
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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.