Post by Granny Smith on Apr 5, 2008 12:10:06 GMT -5
Bishop bread
contributed by gayla
1 egg
1/2 c. granulated sugar
1/4 c. vegetable oil
1 tsp. vanilla extract
1 c. buttermilk
2 c. all-purpose flour
1/2 tsp. baking soda
1/2 tsp. salt
1/2 c. chopped pecans
1/2 c. chopped well drained maraschino cherries
1/2 c. raisins
1/2 c. semisweet chocolate chips
In a mixing bowl beat egg until light. Add sugar, oil and vanilla and beat well. Blend in buttermilk. In another bowl sift together the flour, soda and salt. Add pecans, cherries, raisins and chocolate chips and blend well. Add dry mixture to the liquid mixture and stir just until combined. Pour the batter into a greased and floured 9x5-inch loaf pan. Bake in a preheated 350 degree oven for 1 hour or until wooden toothpick, or cake tester inserted in center comes out clean. Let bread cool in pan for 10 minutes. Remove from pan and cool completely on a wire rack.
contributed by gayla
1 egg
1/2 c. granulated sugar
1/4 c. vegetable oil
1 tsp. vanilla extract
1 c. buttermilk
2 c. all-purpose flour
1/2 tsp. baking soda
1/2 tsp. salt
1/2 c. chopped pecans
1/2 c. chopped well drained maraschino cherries
1/2 c. raisins
1/2 c. semisweet chocolate chips
In a mixing bowl beat egg until light. Add sugar, oil and vanilla and beat well. Blend in buttermilk. In another bowl sift together the flour, soda and salt. Add pecans, cherries, raisins and chocolate chips and blend well. Add dry mixture to the liquid mixture and stir just until combined. Pour the batter into a greased and floured 9x5-inch loaf pan. Bake in a preheated 350 degree oven for 1 hour or until wooden toothpick, or cake tester inserted in center comes out clean. Let bread cool in pan for 10 minutes. Remove from pan and cool completely on a wire rack.