Lisbon – City Of Street Art
Lisbon is a city on Portugal's coast that skillfully combines modern ideas with old world appeal. Lisbon is a world center for street art although…
When the winter holidays arrive along the Adriatic coast and inland villages, Croatian families often celebrate with Bishop’s Bread (biskupov kruh), a dense, cake-like loaf studded with fruits and nuts. Despite the name, this bread is more like a fruitcake than ordinary bread. Its origin is unclear—some call it “broken glass bread” or “stained glass bread” because the chunks of cherries, nuts, and sometimes chocolate look like jewels or stained glass when sliced. It’s said the name “Bishop” might hint at the special occasions it marks, although no one knows exactly why it’s called that.
Bishop’s Bread is a festive quick bread made without yeast. Instead, a batter of eggs, butter (or oil), and a little sugar holds together a generous mix of ingredients: walnuts or pecans, raisins or dates, and often chopped candied fruit or maraschino cherries. Some versions include rich dark chocolate or gingerbread spices for depth. This bread is traditionally baked in a large loaf pan and then cut into thin slices. It is rich and filling, somewhat lighter than old-fashioned fruitcakes, and has a tender, moist crumb.
What sets Bishop’s Bread apart is the balance of sweetness and texture. The dough itself is only mildly sweet, serving mainly to bind the bread. The real flavor comes from the fruits and nuts, which plump as they bake. Every bite offers a chewy bite of fruit and a crunch of nut. It is customary to soak some of the dried fruit in brandy or rum overnight (not necessary but adds adult warmth).
At Christmas, slices of Bishop’s Bread are often served with tea, mulled wine, or milk, making an indulgent treat without feeling too heavy. Many gift it to neighbors and relatives, wrapped in foil and trimmed with a festive ribbon. It freezes beautifully, so families might bake several loaves ahead of time. In essence, Bishop’s Bread is Croatia’s answer to the classic holiday fruitcake, beloved for its festive richness and the homely sense of tradition it brings to the table.
Below is a recipe for Croatian Bishop’s Bread, adapted from family traditions. It includes an option for chocolate chips or candied cherries, and can be customized with your favorite nuts and fruits.
12
servings20
minutes60
minutes320
kcalBishop’s Bread is a quick bread loaf packed with dried fruits, nuts, and sometimes chocolate. To make it, you first toss the flour, baking powder and spices with all the fruits and nuts (so everything is coated). Then you beat eggs with a bit of sugar and melted butter and pour this batter over the fruit-nut mix. Stir gently to combine; the batter will be thick and loaded with fillings. Transfer everything to a greased 9×5-inch loaf pan and bake for about 60–75 minutes until the top is golden and a tester comes out clean. Once cooled, the loaf is cut thin. Each slice is moist and studded with ingredients, making it a wonderful holiday bread that keeps well.
2 cups (250 g) all-purpose flour – The base of the loaf.
3 tsp baking powder – Leavening to give lift (no yeast needed).
½ tsp salt and 1 tsp ground cinnamon (optional) – Spice and seasoning. (Nutmeg or allspice can be used similarly.)
3 large eggs – Beat lightly; they bind and enrich the batter.
¾ cup (150 g) granulated sugar – Adds sweetness (can reduce to ½ cup for less sweet).
½ cup (115 g) unsalted butter or oil, melted – Keeps the bread moist. Butter gives a richer flavor.
2 cups (200 g) chopped nuts – Traditional choices are walnuts or pecans (toasted for extra flavor).
1½ cups (225 g) raisins or chopped dates – Any dried sweet fruit; soak them in warm water or rum if desired for plumpness.
1–2 cups (150–300 g) assorted dried fruit – Chopped dried cherries, cranberries, apricots, or candied orange peel. Even plumped dried figs are great.
½ cup (90 g) chocolate chips or chopped dark chocolate (optional) – For a modern twist, adds a richness kids and adults love.
1 tsp vanilla extract – Aroma (optional).
Zest of 1 orange (optional) – Freshness and citrus contrast well with spices.
Preheat and prepare pan: Preheat the oven to 325°F (165°C). Butter a 9×5-inch (23×12 cm) loaf pan and line the bottom with parchment paper for easy removal.
Mix dry ingredients: In a large bowl, whisk together the flour, baking powder, salt and cinnamon.
Add fruits and nuts: To the dry mix, add the chopped nuts, raisins/dates, and remaining dried fruit (and chocolate, if using). Stir well so that every piece is lightly coated with flour. This keeps them from sinking.
Beat wet ingredients: In another bowl, beat the eggs with the sugar, melted butter (or oil), vanilla extract, and orange zest until smooth.
Combine and pour: Pour the egg mixture into the flour-nut-fruit mixture. Stir gently (a wooden spoon works well) until just combined. The batter will be very thick and jam-packed with ingredients. Spoon the batter into the prepared loaf pan, pressing it down slightly to distribute evenly.
Bake: Bake in the preheated oven for 60–75 minutes. Begin checking around 60 minutes: insert a thin skewer into the center. The loaf is done when the skewer comes out clean (aside from melted chocolate, if added). The top should be golden brown. (Tent with foil if it browns too fast.)
Cool and slice: Remove the pan and let the loaf cool on a wire rack for 10 minutes. Then lift it out using the parchment and let it cool completely before slicing thin.
Calories | Carbohydrates | Protein | Fat | Fiber | Sodium | Allergens |
290 | 40 g | 6 g | 10 g | 4 g | 120 mg | Eggs, Wheat, Tree Nuts |
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