Bishop's Bread
This is a luscious loaf, thickly studded with cherries and nuts, with just the right amount of sweet in the glaze.
Prep Time 10 minutes mins
Cook Time 1 hour hr 15 minutes mins
Total Time 1 hour hr 25 minutes mins
Course Dessert, Bread
Cuisine American
Servings 12 slices
Calories 341 kcal
Bread
- 1/2 cup butter room temperature
- 1 cup sugar
- 4 large eggs
- 2 1/4 cup all purpose flour
- 2 tsp baking powder
- 1/4 tsp sea salt
- 1 cup dried cherries or 1 1/2 cup fresh or frozen
- 1 cup chopped pecans
Glaze
- 1 Tbsp sugar
- 1/2 Tbsp milk
- 1/4 tsp ground cinnamon
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Bread
Preheat oven to 325°F. Butter loaf pan and set aside.
Cream the butter and sugar thoroughly.
Add the eggs one at a time and beat well after each addition.
Combine the dry ingredients in a bowl and mix well.
Add the pecans and cherries and distribute evenly. Unless you’re using fresh or frozen cherries and you need to add them last.
Add the dry ingredients to the creamed mixture and combine well.
Spoon batter into a buttered loaf pan and smooth the top.
Bake at 325 F for an hour and 15 minutes. It’s done when a toothpick inserted in the center comes out clean and the top is a golden brown.
Remove from pan and let cool slightly before adding glaze.
Glaze
Mix the glaze. I mix it up in a teacup, there’s not much to it.
Brush on the top of the hot bread with a pastry brush.
Serving: 1sliceCalories: 341kcalCarbohydrates: 44gProtein: 6gFat: 16gSaturated Fat: 6gPolyunsaturated Fat: 3gMonounsaturated Fat: 6gTrans Fat: 0.3gCholesterol: 82mgSodium: 206mgPotassium: 89mgFiber: 2gSugar: 23gVitamin A: 692IUVitamin C: 0.1mgCalcium: 71mgIron: 2mg
Keyword sweet bread, Bishop's Bread, fruit and nut bread