This Sweet Bishop’s Bread is a comforting, rustic quick bread that balances the warmth of cinnamon with the deep molasses notes of light brown sugar. Unlike traditional yeast breads, this recipe uses baking powder and soda for a tender, cake-like texture that is moist and inviting. The inclusion of buttermilk adds a subtle tang that cuts through the sweetness, while butter enriches the crumb. It is perfect for cozy autumn afternoons, served warm with a pat of butter or a dollop of whipped cream. Simple to prepare with pantry staples, this bread is an excellent choice for breakfast, dessert, or as an accompaniment to tea. Its hearty yet sweet profile makes it a delightful treat for any occasion, requiring no special equipment or lengthy rise times.
Sweet Bishop’S Bread
Description
This Sweet Bishop's Bread is a comforting, rustic quick bread that balances the warmth of cinnamon with the deep molasses notes of light brown sugar. Unlike traditional yeast breads, this recipe uses baking powder and soda for a tender, cake-like texture that is moist and inviting. The inclusion of buttermilk adds a subtle tang that cuts through the sweetness, while butter enriches the crumb. It is perfect for cozy autumn afternoons, served warm with a pat of butter or a dollop of whipped cream. Simple to prepare with pantry staples, this bread is an excellent choice for breakfast, dessert, or as an accompaniment to tea. Its hearty yet sweet profile makes it a delightful treat for any occasion, requiring no special equipment or lengthy rise times.Ingredients
Directions
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Preheat the oven to 350&# 194;°F (175ðC). Grease an 8x8-inch square baking pan.
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In a large bowl, combine the flour, salt, and light brown sugar.
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Cut in the butter until the mixture resembles coarse crumbs.
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Measure out 3/4 cup of the crumbly mixture and set it aside for topping.
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To the remaining mixture in the bowl, add the baking powder, baking soda, and cinnamon.
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Beat in the egg and buttermilk until the batter is smooth and well combined.
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Spread the batter evenly into the prepared baking pan.
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Sprinkle the reserved 3/4 cup crumbly mixture evenly over the top of the batter.
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Bake for 50 to 60 minutes, or until a wooden pick inserted into the center comes out clean.
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Allow the bread to cool in the pan for 10 minutes.
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Cut into 9 squares and serve warm.
Nutrition Facts
Servings 9
- Amount Per Serving
- Calories 1265.8kcal
- % Daily Value *
- Total Fat 27.7g43%
- Saturated Fat 16.4g82%
- Cholesterol 112.3mg38%
- Sodium 2939.3mg123%
- Total Carbohydrate 237.5g80%
- Dietary Fiber 5.0g20%
- Sugars 122.2g
- Protein 19.1g39%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
For the best texture, ensure the butter is cold when cutting it into the flour mixture to create distinct crumbs.
If you do not have buttermilk, you can make a substitute by adding 1 tablespoon of lemon juice or vinegar to a measuring cup, then filling it with milk to the 1-cup mark. Let it sit for 5 minutes before using.
This bread is best served fresh from the oven. Store leftovers in an airtight container at room temperature for up to 2 days, or freeze for longer storage.
For a variation, try adding 1/2 cup of chopped walnuts or pecans to the batter for added crunch and flavor.
