Moist and flavorful Bishop’s Loaf with rich chocolate, crunchy nuts, and sweet dried fruit. Perfect for breakfast, afternoon tea, or a festive treat.
Ingredients:
- 4 large egg yolks
- 2/3 cup maple sugar (or light brown sugar)
- 1/2 cup whole wheat pastry flour
- 1/3 cup chopped dark chocolate
- 1/4 cup chopped almonds or pecans
- 1/4 cup dried cranberries or golden raisins
- 1 tsp vanilla extract (or 1–2 tsp rum, optional)
- 4 large egg whites, whipped to soft peaks
- Butter or coconut oil for greasing the pan
Instructions:
Preheat oven to 350°F. Grease and flour a 9×5-inch loaf pan or a small bundt pan.
In a mixing bowl, beat egg yolks with sugar until light and creamy. Stir in vanilla (or rum).
Fold in the flour, chopped chocolate, nuts, and dried fruit. Mix gently until combined.
Carefully fold in the whipped egg whites in two portions, keeping the batter airy.
Pour the mixture into the prepared pan, smoothing the top with a spatula.
Bake 35–45 minutes, or until a toothpick inserted in the center comes out clean.
Cool in the pan 10 minutes, then transfer to a wire rack to cool completely before slicing.
