ByDavid
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This Bishop’s Bread is fruitcake for people who don’t like fruitcake!
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Blogging is a strange world. Whenever I tell someone that I am a food blogger, I inevitably get a raised eyebrow followed by a “Huh?” And you know what? I totally get it. 5 or 6 years ago, my sister announced she was quitting her full-time job to start blogging. My initial reaction was, “You’re doing what!?” But I watched her work doggedly away and eventually build her blog into something incredible. When the Latin teaching market dried up for me, my sister suggested that I start blogging, too.
At first, I completely dismissed the idea. I didn’t know how to blog. I only had an old point-and-click digital camera. Heck, I barely even knew what a blog was…and my sister had been writing one for a couple of years! (Oops…sorry, sis!) But ever since selling lemonade as a kid in downtown Charleston, I’ve had an entrepreneurial streak in me. So I decided what the heck…let’s go for it!
Fast forward several years, and I’m still blogging away. My office has moved from the spare bedroom (now little Robbie’s room) to the basem*nt. And I’ve taken over a corner of our storage area for photography equipment. (Yes, I do fully appreciate the stereotypical fact that I write a blog inmy basem*nt.) But I really enjoy blogging!
Friends often ask how I stay focused considering there’s a tv and a beer fridge on the other side of the basem*nt. I dunno. I guess it just goes back to that entrepreneurial thing. That and I like to make lists. And I like to cross things off of lists. And you can’t cross things off of said lists until you actually do them. (I have indeed considered putting ‘take a nap’ or ‘watch tv’ on my daily task list, though!)
One of the biggest drawbacks about blogging as a job is the lack of human interaction. I don’t have coworkers to chat with around the water cooler. Heck, I don’t even have a water cooler. It’s just me, 2 dogs and the kitchen sink. But that’s where comments from folks like you come in! Through comments on the blog, I feel like I get to “know” other people. In a way, you guys are my coworkers!
Today’s post came about thanks to Dorothy, one of my most loyal coworkers. I “met” Dorothy back in March of 2015 (I looked it up) when she commented on a post for Carrot Cake Cupcakes. Since then, Dorothy has commented on each and every post I’ve written. She doesn’t have a blog of her own, but she loves food. And I feel like I’ve totally gotten to know her via the numerous comments back and forth. Funny how that works! It also helps that Dorothy and I have very similar tastes in food!
A couple of months ago, Dorothy was kind enough to share her Bishop’s Bread recipe with me. She noted that she doesn’t like fruitcake, but she loves this Bishop’s Bread. So I just had to make the recipe for myself. Sure enough, it’s a good one! (Of course, I didn’t have any doubt as Dorothy is an experienced baker herself.) This Bishop’s Bread is packed with all sorts of deliciousness. Walnuts, chopped dates, chocolate chips, cherries. And just barely enough batter to hold it all together. In Dorothy’s words, this Bishop Bread’s is a “fruitcake for people who don’t like fruitcake!”
So in the midst ofthe shopping, errands and general craziness of the holiday season, make sure to stop and have a slice of Dorothy’s Bishop’s Bread! In case you’re wondering, Bishop’s Bread is sometimes called “Jewel Bread” or “Stained Glass Bread.” So if you’re not a fan of fruitcake, I suggest giving this one a shot! It’s a fun holiday recipe! Enjoy…and thanks for being an awesome coworker, Dorothy! 🙂
Dorothy’s Bishop’s Bread
This Bishop's Bread is fruitcake for people who don't like fruitcake!
5 from 4 votes
Print Pin Rate
Prep Time: 10 minutes minutes
Cook Time: 40 minutes minutes
Total Time: 50 minutes minutes
Servings: 16 servings
Calories: 318kcal
Ingredients
- ⅔ cup semi-sweet chocolate chips
- 2 cups walnuts coarsely chopped
- 2 cup pitted dates chopped
- 1 cup maraschino cherries halved and drained well
- 1½ cups all-purpose flour
- 1½ tsp baking powder
- ¼ tsp salt
- 3 large eggs
- 1 cup sugar
- {optional} powdered sugar for dusting
Instructions
Preheat oven to 325°F; Grease four mini loaf pans and line with parchment paper. (See note.)
Using a medium bowl, add chocolate chips, walnuts, dates and cherries.
In a separate bowl, combine the flour, baking powder and salt. Sift this flour mixture over the chocolate chip mixture and stir until well coated.
In a separate bowl, whisk together the eggs and sugar until well blended. Fold the egg mixture into the chocolate chip mixture; stir just until flour disappears.
Pour batter into prepared pans and bake for 40 minutes.
Allow loaves to fully cool on a wire rack before slicing.
{Optional} Dust tops of loaves with powdered sugar before serving.
Notes
I used 2 larger 9”x3½” disposable pans that I picked up a local bakery supply store. (Dorothy bakes hers in small foil pans.) The baking time was increased to 48-50 minutes due to the larger pans. I suspect this bread can be baked in any size pan you desire…just adjust the baking time accordingly!
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