A yummy treat to serve at brunch, or after dinner as a sweet treat. Cherries, pecans, and chocolate is a plenty in this wonderful bread. Throw out the fruitcake and move in the Bishop's Bread!
cup chopped well drained maraschino cherry (best to use the 'candied' ones from a jar,)
1⁄2
cup raisins (optional) or 1/2 cup chopped dates (optional)
1⁄2
cup semi-sweet chocolate chips
NUTRITION INFO
Serving Size: 1 (102) g
Servings Per Recipe:
9
AMT. PER SERVING% DAILY VALUE
Calories: 304.6
Calories from Fat 128 g42 %
Total Fat 14.3 g21 %
Saturated Fat 3.2 g15 %
Cholesterol 24.6 mg
8 %
Sodium 237.1 mg
9 %
Total Carbohydrate
40.4 g
13 %
Dietary Fiber 1.9 g7 %
Sugars 17.9 g71 %
Protein 5.4 g
10 %
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DIRECTIONS
Prehead Oven to350°.
Mixture 1.
In mixing bowl, beat egg with electric mixer for about 1 minute.
Add sugar, oil, and vanilla to the egg. Beat well.
Blend in the buttermilk.
Mixture 2.
In another bowl sift together the flour, soda, and salt.
Add pecans, cherries, raisins or dates, and chocolate chips. Blend gently - Careful not to mash the cherries.
Combine Mixture 1 and Mixture 2. Blend gently - Careful not to mash the cherries.
Pour the batter into a greased and floured 9x5-inch loaf pan.
Bake in preheated 350° oven for 1 hour, or until a wooden pick or cake tester inserted in center comes out clean. (If cherries weren't drained well enough, the excess moisture will increase baking time).
Let bread cool in pan for 10 minutes then remove to a rack to cool completely.