Great for gifts. Make ahead and freeze for later. Rich and tasty!

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Ingredients

Directions

  • Preheat oven to 325 degrees F (165 degrees C). Lightly grease two 9x5 inch loaf pans.

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  • In a large bowl, cream together the margarine and sugar until light and fluffy. Stir in the eggs one at a time, beating well with each addition.

  • In a separate bowl, sift together flour, salt and baking powder. In a third bowl, combine the buttermilk, baking soda, vanilla extract and maraschino cherry juice.

  • Stir the milk mixture and flour mixture alternately into the egg mixture until a soft batter is formed. Fold in cherries, chocolate chips, dates, coconut and pecans. Pour batter into prepared pans.

  • Bake in preheated oven for 90 to 120 minutes, until loaves are firm and a toothpick inserted into the center of each loaf comes out clean.

Nutrition Facts

506.94 calories; 6.28 g protein; 71.39 g carbohydrates; 25.1 g fat; 31.41 mg cholesterol; 302.1 mg sodium.Full Nutrition


Reviews (7)

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Most helpful positive review

04/14/2003
After trying this last Thanksgiving I made loaves and loaves at Christmastide to take to parties and give as gifts. EVERYONE RAVES about this bread! Very pretty plated unusual so it stands out from the standard cookies. I cannot recommend this enough! Christine from Texas
(16)

Most helpful critical review

08/20/2003
A little disappointing but I may try it again. It had a bit of a flour-y taste so next time I may use a little almond extract to enhance the cherry flavor. Also my oven baked this in more like an hour not the hour & half or more that the recipe called for. However I got 3 loaves out of this instead of 2 (..even though I measured my pans and made sure they were 9x5); so if you used bigger loaf pans and got only 2 loaves you might need the extra baking time. Also mine came out a little crumbly and dry. Maybe it needs more butter or eggs???
(14)
9 Ratings
  • 4 Rating Star 4
  • 5 Rating Star 4
  • 3 Rating Star 1
04/14/2003
After trying this last Thanksgiving I made loaves and loaves at Christmastide to take to parties and give as gifts. EVERYONE RAVES about this bread! Very pretty plated unusual so it stands out from the standard cookies. I cannot recommend this enough! Christine from Texas
(16)
08/20/2003
A little disappointing but I may try it again. It had a bit of a flour-y taste so next time I may use a little almond extract to enhance the cherry flavor. Also my oven baked this in more like an hour not the hour & half or more that the recipe called for. However I got 3 loaves out of this instead of 2 (..even though I measured my pans and made sure they were 9x5); so if you used bigger loaf pans and got only 2 loaves you might need the extra baking time. Also mine came out a little crumbly and dry. Maybe it needs more butter or eggs???
(14)
09/21/2003
This was a good start. I left out the dates and coconut. Next time I will add more cherries. My husband wanted more chocolate chips but using less then called for was just fine. I will make again.
(12)
10/31/2004
I had another recipe for Bishop's bread that had almost no liquid. I liked this a lot better. I added a cup of candied cherries to the recipe so each piece would have the cherries in it. Otherwise I wouldn't change a thing.
(3)
12/01/2006
The dates and coconut added a bit more sweetness to this recipe. We liked it but I would probably leave out the dates and coconut next time. Thanks for a great recipe!
(3)
08/14/2012
I love this!!!!!!!! This bread has become a staple for the holidays. I do cut the sugar down by 1 cup and cover the bread with reynolds wrap for the end of the bake time to keep the bread moist.
(2)
09/22/2014
Talk about a chunky monkey colossal of a bread. It's thick dense sturdy and full. We liked the bread but felt I could have decreased the amount of chocolate chips by 1/2 that it calls for. Loved the fact of mixing the milk baking soda vanilla and juice from the maraschino cherries together....what a neat science trick in the kitchen to show my youngest when it grew and foamed up. She thought that was pretty amazing. I will make again but would totally decrease the chocolate chips. Not that I don't love chocolate but the amount with all the other additions was so chunky that in spots where the chips settled the bread fell apart and hands were covered in chocolate. Tastes great with a pat of butter smeared on to the slices when served. TY Another note I used 3 smaller loaf pans. But will note don't use large loaf pans...the batter wont' bake all the way through and will burn on the outside before it gets completely done. Smaller loaf pans and or muffin tins are better.
(1)