Bishop's Bread II
by Adriana Muñoz 1 year ago
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Description
Great for gifts. Make ahead and freeze for later. Rich and tasty!
Ingredients
- 2 cups white sugar
- 1 cup margarine, softened
- 4 eggs
- 4 cups all-purpose flour
- 1 teaspoon salt
- 2 teaspoons baking powder
- 1 cup buttermilk
- 1 teaspoon baking soda
- 1 ½ teaspoons vanilla extract
- 1 (10 ounce) jar maraschino cherries, drained and juice reserved
- 2 (12 ounce) packages semisweet chocolate chips
- 2 (8 ounce) packages chopped pitted dates
- 1 cup flaked coconut
- 2 cups chopped pecans
Directions
- 1. Preheat oven to 325 degrees F (165 degrees C). Lightly grease two 9x5 inch loaf pans.
- 2. In a large bowl, cream together the margarine and sugar until light and fluffy. Stir in the eggs one at a time, beating well with each addition.
- 3. In a separate bowl, sift together flour, salt and baking powder. In a third bowl, combine the buttermilk, baking soda, vanilla extract and maraschino cherry juice.
- 4. Stir the milk mixture and flour mixture alternately into the egg mixture until a soft batter is formed. Fold in cherries, chocolate chips, dates, coconut and pecans. Pour batter into prepared pans.
- 5. Bake in preheated oven for 90 to 120 minutes, until loaves are firm and a toothpick inserted into the center of each loaf comes out clean.
Nutrition Facts
serving: 2 - 9x5 inch loaves
calories: 506.9 kcal
carbohydrates: 71.4 g
protein: 6.3 g
saturated fat: 8.1 g
cholesterol: 31.4 mg
sodium: 302.1 mg
fiber: 5.1 g
sugar: 46 g
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