Bishop nut bread

Name: Bishop nut bread
Total time: 3600 s
Yield: 6 servings
Cuisine: Indian
Ingredients: 1 3/4 cup Whole wheat flour . A little less than 2 cups; 1/2 cup Granulated sugar; 1/4 cup Oil (any neutral oil); 1 cup Buttermilk; 1/2 tsp Baking soda; 1/2 tsp Baking powder; 1/2 tsp Salt; 2 drops Vanilla essence; as required Chocolate chunks (use good quality eating chocolate) a few; as needed Chocochips for topping; 1/2 cup Blueberries; 1 cup Walnuts broken; 1/4 cup Cranberries; 1 handful Black Raisins (optional)

Rajni @Rajjoskitchenn

Bishop nut bread or cake is traditionally served at Christmas and is filled with goodies. It gets its name from the stained glass look of each slice. I have used a lot of berries and walnuts instead of tutti fruity that is usually used.

Rajni @Rajjoskitchenn

Saved

Ingredients

1 hr

6 servings

Egg 1
1 3/4 cupWhole wheat flour . A little less than 2 cups
1/2 cupGranulated sugar
1/4 cupOil (any neutral oil)
1 cupButtermilk
1/2 tspBaking soda
1/2 tspBaking powder
1/2 tspSalt
2 dropsVanilla essence
as requiredChocolate chunks (use good quality eating chocolate) a few
as neededChocochips for topping
1/2 cupBlueberries
1 cupWalnuts broken
1/4 cupCranberries
1 handfulBlack Raisins (optional)

Saved

Steps

1 hr

1

Preheat oven to 175 C. In a large mixing bowl take an egg and beat until frothy. Add in the sugar, oil and buttermilk(please note, I skipped taking a picture of adding buttermilk, so I have represented it with curd. Please use a cup of buttermilk). Also add vanilla essence, and beat well again for 2 minutes on medium speed.
2

Now in another bowl take the flour, baking powder, baking soda, salt, blueberries, cranberries, raisins, walnuts, and mix well with spatula. Break the chocolate into chunks, and keep aside.
3

Now add all the flour-nut and berry mixture into the wet mixture, and combine well with a spatula. Do not over mix or mix vigorously. Mix in a single direction until combined. Now add the chocolate chunks and give a gentle mix
4

Pour the cake batter into a greased 9 inch loaf pan, top with choco chips(optional), and bake at 175 c for 50 minutes. Since all ovens have a different temperature range, start checking from 40 minutes onward. When the cake is brown on top and a tooth pick inserted in the center comes out clean, switch off the oven and let the cake stand in the oven for 10 minutes. Remove, cool completely and then slice the cake.