Bishop's Bread

CJAY's Note:

This makes 2 small loaves, 12 slices each. Chocolate chips (1/2 to 1 cup) can be added to the fruit.

• Total Time: 45 mins
• Prep Time: 10 mins
• Cook Time: 35 mins

Ingredients:

Serves: 24

Yield: 2.0 loaves

• 2 1/2 cups flour, plus some to coat pans
• 1 1/4 cups firmly packed brown sugar
• 1 teaspoon cinnamon
• 1/2 teaspoon clove
• 1/4 teaspoon nutmeg
• 1 teaspoon salt
• 1/2 cup butter
• 1/2 cup chopped nuts
• 1 teaspoon baking soda
• 1 cup buttermilk
• 2 eggs, beaten
• 1 cup raisins, currants (or other dried or candied fruit)

Directions:

1. Heat oven to 350*. Grease and flour 2 loaf pans (8x4).
2. Combine 2 1/2 cups flour, brown sugar, spices and salt in a mixing bowl. Cut in butter until mixture resembles coarse meal. Stir in nuts. Remove 1/2 cup of the mixture and set aside.
3. Mix baking soda into remaining flour mixture, then beat in buttermilk and eggs. Stir fruit into batter just enough to moisten.
4. Scrape batter into prepared pans, and sprinkle with reserved flour mixture. Bake about 35 minutes, until loaves test done with a toothpick. Remove from pans and cool on a rack.

Reviews

[Mikekey]

Delicious! Not too sweet with a nice buttery flavor. I used dried cranberries and will try it with chocolate chips next time. A very good "tea" bread.