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Bishops Bread
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A quick bread with chocolate chips, nuts and other goodies

Angela Creighton

Serves/Makes:2 loaves

  • 2 sticks margarine, softened
  • 2 cups (475 ml) sugar
  • 4 eggs
  • 4 cups (950 ml) flour
  • 2 tsp (10 ml) baking powder
  • 1 tsp (5 ml) baking soda
  • 1 tsp (5 ml) salt
  • 1 cup (225 ml) buttermilk
  • 1-1/2 tsp (7 ml) vanilla
  • 1 jar (10 oz (280 grm).) maraschino cherries, drained and reserve juice
  • 2 cups (475 ml) chocolate chips
  • 2 cups (475 ml) chopped pecans
  • 1 cup (225 ml) coconut
  • 1 cup (225 ml) chopped dates (optional)
  • Preheat oven to 325 degrees (175 C.) F.
  • Grease and flour two large loaf pans.
  • Cream margarine, sugar and eggs.
  • Sift dry ingredients.
  • Combine buttermilk, vanilla and reserved cherry juice.
  • Blend dry ingredients and buttermilk mixture alternately to margarine mixture.
  • Stir in remaining ingredients.
  • Transfer batter to prepared loaf pans.
  • Bake for 1 1/2 hours or until done.

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