Bishop's Bread I

Recipe View 5 mins Preheat your oven to 350°F (175°C). Grease and flour a 9x5 inch loaf pan to prevent sticking. (5 minutes)

Recipe View 5 mins In a large mixing bowl, beat the egg until light and frothy. Add the sugar, oil, and vanilla extract. Beat until well combined, then mix in the buttermilk until smooth. (5 minutes)

Recipe View 5 mins In a separate bowl, whisk together the flour, baking soda, and salt. Add the chopped walnuts, quartered candied cherries, currants, and chocolate chips to the dry ingredients, tossing to coat them evenly. This helps prevent them from sinking to the bottom of the loaf. (5 minutes)

Recipe View 3 mins Gently add the dry ingredients to the wet ingredients all at once. Stir until just combined, being careful not to overmix. Overmixing can result in a tough bread. (3 minutes)

Recipe View 2 mins Pour the batter into the prepared loaf pan, spreading it evenly. (2 minutes)

Recipe View 1 hrs Bake in the preheated oven for 1 hour, or until a wooden skewer inserted into the center comes out clean. (60 minutes)

Recipe View 10 mins Let the bread stand in the pan for 10 minutes before inverting it onto a wire rack to cool completely. This allows the bread to set and prevents it from crumbling. (10 minutes)

Recipe View Once completely cooled, slice and serve. The flavors meld beautifully overnight, making it even more delicious the next day.