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Recipes

Harvest Bread: Pumpkin, Apple, and Cinnamon

Hannah Smith

Pumpkin, Cinnamon and Apple Harvest Bread
Pumpkin, Apple and Cinnamon Harvest Bread

Here at sisters, we get extremely excited for Fall. The mornings and evenings get cooler, a fresh crop of apples and pears arrives, and there are so many Fall festivities! Every year we keep an eye out for apple-themed festivals to participate in, like the Smith Berry Barn Heirloom Apple Festival, and the Old Apple Tree Festival in Vancouver, Wa (look for us at these great events this year)!

Fall also means freshly pressed apple cider, pumpkin spice lattes, pumpkin bread, and cinnamon apple chips. During the summertime, our berry-flavored chips are definitely the most popular. But, when fall comes around, customers can't get enough of our cinnamon apple chips! To show just one of the many ways that Sisters Cinnamon Apple Chips are the best fall treat, we combined them with one of our very favorite things: pumpkin bread! With this recipe, the apple chips add a bit of spice to the pumpkin bread, and, of course, a dash of sweetness. BONUS: If you layer the apple chips within the dough, a beautiful pattern appears when you slice the bread! 

You can bet that this is going to be a hot item in the Sisters office this year! So go ahead and welcome Fall by popping this bread in the oven, curling up with your favorite hot drink, and thinking about all of the fun festivities just ahead!

Enjoy!

pumpkin cinnamon and apple harvest bread

Ingredients: 

  • 2 Cups Sugar,
  • 1 Cup Oil,
  • 3 Eggs (lightly beaten),
  • 1 Can of Pumpkin,
  • 3 Cups Flour,
  • 3/4 Teaspoon Baking Soda,
  • 3/4 Teaspoon Baking Powder,
  • 1 1/2 Teaspoon Pumpkin Spice,
  • 3/4 Teaspoon Salt,
  • 1 Bag of Cinnamon Apple Chips
  • pumpkin seeds to garnish

Directions:

Blend sugar and oil. Beat in eggs one at a time until light. Add pumpkin puree and blend. Sift dry ingredients and add gradually to wet ingredients. Beat on low speed until blended. Grease loaf pans; separate batters in half. Alternatively add batter and a layer of apple chips to get the layered affect. Bake at 350 degrees for 1 Hour or until toothpick comes clean. 

Pumpkin, Apple and Cinnamon Harvest Bread
Pumpkin, Apple and Cinnamon Harvest Bread

Double Raspberry Dutch Baby

Hannah Smith

Double Raspberry Dutch Baby

So we did it again! We made another Dutch Baby because we loved making them last time! We decided this time to add fresh Raspberries this time, and than drizzle our new Raspberry Syrup on top! It was superb! Add just a dollop of homemade whipped cream and this is going to be your new favorite brunch item! 

INGREDIENTS: 

2 tablespoons unsalted Butter, melted
2 Cups of Raspberries
2 large Eggs
1/2 cup Milk
2 tablespoons Granulated Sugar
2 teaspoons Vanilla Extract
1/2 cup all-purpose Flour
3/4 teaspoon Cinnamon
3/4 teaspoon ground Nutmeg
Sister's Artisan Raspberry Syrup
Confectioners Sugar

 

DIRECTIONS:

  1. Preheat oven to 425F. Prepare a large oven-safe skillet by spraying with cooking spray or greasing it.
  2. Place butter in the skillet. Put skillet in the oven to melt the butter; it’s okay to put it in while oven is still in preheating mode.
  3. After butter has melted (about 3 to 5 minutes) remove skillet from oven.
  4. Evenly sprinkle dried raspberries over the butter; set skillet aside.
  5. In a large bowl, combine eggs, milk, granulated sugar, vanilla, and whisk to combine.
  6. Add the flour, cinnamon, nutmeg, salt, and whisk until smooth and free from lumps.
  7. Slowly and evenly pour batter over the blueberries.
  8. Bake for about 20 minutes, or until center is set. Dutch baby will puff while baking and edges may curl up; this is normal. Keep a watchful eye on your Dutch baby because it’s baking in quite a hot oven and can burn easily.
  9. Allow Dutch baby to cool in skillet momentarily before optionally dusting with confectioners’ sugar and drizzling the Raspberry Syrup on Top. 
  10. Carefully slice and serve. Add a dollop of homemade whipped cream.  Dutch baby is best fresh, but extra may be stored airtight in the refrigerator for up to 4 days. 
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Wild Blueberry Dutch Baby

Hannah Smith

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Wild Blueberry Dutch Baby 

Recipe Adapted from Averie Cooks

Anytime we find a new breakfast recipe, we keep it in mind for our next brunch or party. This is definitely one of those recipes that will WOW everyone at your brunch! Although we have seen Dutch Babies on Pinterest (all beautifully decorated with fruit, powered sugar, and syrup), we were always really intimidated by them. Luckily, this recipe was surprisingly easy, and it only took about 30 minutes to make (10 minutes of prep time, and 20 min to bake)!

For this recipe, we used our own Sisters Fruit Company Dried Wild Blueberries. If you haven't tried them yet, you should! Unlike most blueberries, which grow on bushes, wild blueberries grow and spread naturally, directly on the ground. Grown only in the Northeast (Nova Scotia and Maine), they are small in size, but rich in flavor! Our blueberries taste great  in baked goods (like this Dutch Baby),  trail mix, yogurt, or right out of the bag! 

INGREDIENTS: 

2 tablespoons unsalted Butter, melted
1 Bag of Sisters Dried Wild Blueberries
2 large Eggs
1/2 cup Milk
2 tablespoons Granulated Sugar
2 teaspoons Vanilla Extract
1/2 cup all-purpose Flour
3/4 teaspoon Cinnamon
3/4 teaspoon ground Nutmeg
Pinch of Salt
Confectioners Sugar

DIRECTIONS:

  1. Preheat oven to 425F. Prepare a large oven-safe skillet by spraying with cooking spray or greasing it.
  2. Place butter in the skillet. Put skillet in the oven to melt the butter; it’s okay to put it in while oven is still in preheating mode.
  3. After butter has melted (about 3 to 5 minutes) remove skillet from oven.
  4. Evenly sprinkle dried blueberries over the butter; set skillet aside.
  5. In a large bowl, combine eggs, milk, granulated sugar, vanilla, and whisk to combine.
  6. Add the flour, cinnamon, nutmeg, salt, and whisk until smooth and free from lumps.
  7. Slowly and evenly pour batter over the blueberries.
  8. Bake for about 20 minutes, or until center is set. Dutch baby will puff while baking and edges may curl up; this is normal. Keep a watchful eye on your Dutch baby because it’s baking in quite a hot oven and can burn easily.
  9. Allow Dutch baby to cool in skillet momentarily before optionally dusting with confectioners’ sugar.
  10. Carefully slice and serve. Dutch baby is best fresh, but extra may be stored airtight in the refrigerator for up to 4 days. 
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Blueberry Mint Mojitos

Hannah Smith

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Wondering what to make this summer for a refreshing, delicious drink?? Try these Blueberry Mint Mojitos with our new Artisan Wild Blueberry Syrup. 

You start with mint and fresh blueberries in the bottom of the your glass, and add your Prosecco and rum! Finally add your Sister's Blueberry Syrup and mix it together! Decorate with Limes and blueberries on toothpicks! Its the perfect summer drink! 

INGREDIENTS:

1/3 cup Blueberries, Fresh Mint to Taste, 2 Limes, Ice, 2 oz. Prosecco, 2 oz Rum, 2 oz of Blueberry Syrup. 

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That Perfect Shade of Pink: Strawberry Whipped Cream

Hannah Smith

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When I started this recipe, I was amazed at how easy it is to make homemade whipped cream. At its most basic level it is only 3 ingredients, which is so easy! All you need is Heavy Whipping Cream, Sugar, and a great Vanilla Extract. Then you just whip all of these together with a hand-mixer, and you are all done in less than 5 minutes!

Since it is so simple to make, I started thinking up ways to spice up whipped cream even more! If you didn't know, we just added a new line of syrups to our online store, so I thought, "Can I make pink whipped cream with a strawberry syrup?" Well, the answer is a resounding YES! You just add in the strawberry syrup instead of the sugar right before you whip up all of your ingredients, and PRESTO you get pink homemade whipped cream that is strawberry flavored! All you do is just whip all the ingredients together until you get stiff peaks, and then it is ready to go! 

So, yeah this is my new favorite way to serve strawberry shortcake, because it doubles the amount of strawberries that I am adding to my dish! 

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A Look at Farmers' Markets

Hannah Smith

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If you have followed us throughout the past few years, you might know that we kind of did things backwards. Most local food businesses start small, gain experience and then reach out to grocery stores. However, we started by selling to larger grocery stores and chains. This meant that we were traveling all the time and sampling products in many different places.

So, about a year ago, we decided that we wanted to spend a little more time with local communities. Although we love to share our products with customers everywhere, we think it is important to get to know our own, local community!  With this goal in mind, last summer we decided to start participating in Farmers' Markets.

Well, we quickly discovered that we love these markets! We love meeting people that are already fans, who have shared the chips with their friends and family, or who haven't ever tried our chips at all! We love that these markets help us to reach new people in our community, and that they provide an opportunity to build relationships with local customers and fans! We also love getting to meet all kinds of awesome vendors who sell delicious goodies and other wonderful items!

So, because we love these summer markets so much, we wanted to share just a few of our favorite snapshots- we hope that you will feel inspired to visit your local market!

(Keep reading a little bit longer to see what Julie loves about Famers' Markets) 

Why I Love Farmers' Markets, by Julie
Gosh, what’s not to love?! Arriving at a farmers market, finding our assigned space and saying hello to a few familiar faces, I’m already soaking up the energy in the air!!! I enjoy setting up our booth and arranging products to please the eye while scanning to see what other vendors will show up! We love supporting other local vendors, some are there every week and some new faces bring out fresh ideas and new connections.

What keeps me going during these long events? Well, coffee of course! Then more coffee, but then, it’s being in a new neighborhood on a beautiful day with a bunch of friendly people wanting to taste and hear about our products! I am so passionate about every Sisters Fruit Company product we make and no matter how tired I am, I ALWAYS have the energy to share our story!

Blueberry Barnies with Coconut Cardamom Nut Butter

Hannah Smith

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We have been friends with Ground Up PDX and love what they are doing! They are an awesome group of women, and we love seeing them at all of the farmers markets that we do together! You can read all about what they are doing at their website https://www.grounduppdx.com/. Also they are AMAZING with SISTERS APPLE CHIPS! #perfectpairings

So I grabbed of a Jar of their Coconut Cardamom Nut Butter and our new Wild Dried Blueberries and got baking! 

Taken from: Ground Up PDX

Adapated from Cookies and Kate

Ingredients:

  • 1 Cup Chopped Almonds + Walnuts (Any blend of nuts would do) 
  • 1 3/4 Cup Rolled Oats
  • 1 Cup Shredded Coconut Flakes
  • 1 Teaspoon Ground Cardamom 
  • 1/2 Teaspoon Salt
  • 1 Cup Ground Up PDX Coconut Cardamom Nut Butter
  • 1/3 Cup Honey 
  • 1 Teaspoon Almond Extract
  • 1/2 Cup Dark Chocolate Chips
  • 1/2 Cup Sisters Dried Wild Blueberries

Directions: 

  1. 1. Line a 9" square baking pan with parchment paper.
  2. In the mixing bowl, combine the oats, nuts, coconut and cardamom.
  3. Warm the nut butter, honey, salt + almond extract in a small pot on the stove until just melted. Whisk together until smooth.
  4. Combine the liquid mixture into the dry mixture in the bowl. Mix together until incorporated. Stir in chocolate chips and our Dried Wild Blueberries
  5. Transfer to the parchment paper and flatten until even.
  6. Bake at 350 for 15 minutes. Remove from oven, transfer to fridge and let it sit overnight.
  7. Cut into bars and serve! (You can also individually wrap them and freeze for grabbing on-the-go!)
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The Bloom in Hood River

Hannah Smith

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The Bloom is on in Hood River, OR! If you didn't know, Hood River is where we get all of our apples from. We work with a fourth generation farmer there, and we were super excited to see all the Apple Blossoms! We were so excited to see the start of the apple season! Here are some the highlights from our trip!

The Hood River County Fruit Loop is the ideal location to grow apples because of their cool weather, and large amount of rain! Surrounded by Mt. Hood, the Columbia River Gorge, and bountiful hills; Hood River is absolutely breathtaking! Not only is Hood River famous for their apples, they also have pears, cherries, and grapes produced there. 

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Fruity Oat Mini Muffins

Hannah Smith

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Here is a great healthy breakfast recipe, celebrating all the berries! It is a balanced snack with oats, fresh fruit, and your milk of choice!  #berrylove 

Ingredients

  • 2 ripe bananas
  • 2 cups rolled oats
  • 1 egg 
  • 3/4 cup milk of choice ( We chose Almond Milk) 
  • 1/2 Cup Mixed Blueberries and Raspberries 
  • Handful of Sister's Blackberry Apple Chips 
  • A couple of drops of good quality vanilla extract 
  • Coconut oil (or butter) for greasing.
  • Honey to taste!

Instructions

  1. Pre heat oven to 350F 
  2. Mash the bananas and then stir in the oats.
  3. Add the milk, egg & vanilla and stir until fully combined.
  4. Add the berries and stir until evenly distributed through the mixture. I like to break up some of the bigger berries through the mixture.
  5. Grease muffin tray using oil or butter (or use a silicon tray) and pour mixture to the top of each section.
  6. Bake until cooked through (a cocktail stick should come out clean) approx. 18 mins if using a mini muffin tray or approx. 25 min if using a standard tray.

Flower Power Bites

Hannah Smith

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Flower Power for the Win! With sunflower seed butter and protein powder as a base to these bites, this recipe is awesome! They are great to make ahead and have a balanced snack throughout your day. They have an awesome crunchy exterior with sunflower seeds and red delicious Apple Chips. 

To Make: 

Ingredients: 

1 Banana, 1/2 Cup Sunflower Butter, 1/4 Cup Honey, 4 tablespoons Almond Flower, 3 Scoops Vanilla Protein Powder, 1/2 Teaspoon Cinnamon, 1/2 Teaspoon Nutmeg, Dash of Salt, 1/2 Cup Sunflower Seeds, 1/4 Cup Cranberries, 1 Bag of Red Delicious Apple Chips. 

Instructions: 

Mix Banana, Sunflower Butter, and Honey. Then add the almond flower, protein powder, cinnamon, nutmeg and crunched up apple chips. Roll in Sunflower seeds. Enjoy!

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Smoothie Bowl Pt. 3 {Avocado Kiwi & Pear Smoothie}

Hannah Smith

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Whether we are starting new projects, traveling, or working out, we are constantly on the go! This means that we need quality food to fuel our bodies so we aren't tired or groggy. This Avocado Green Smoothie is the perfect snack to keep us naturally energized. Any time that we can add avocado to a recipe, is a great day. Julie LOVES avocado! Hope you try this awesome smoothie bowl, because we definitely think this is a winner. 

Ingredients: 

1 Cup Kale, 1/2 Cup Mango, 1 Cup Yogurt, 1/2 Cup Carrot Juice, 1/4 Cup Peach, 1/2 Banana (Frozen), 1/2 Avocado, 1/8 Cup Agave Syrup, 1/3 Kiwi. 

Toppings:

Northwest Pear Chips, Blueberries, Kale, Pecans, Avocado 

Instructions: 

Blend all ingredients together, and top with all of the colorful toppings that your heart desires! 

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Smoothie Bowl Pt. 2 {Peanut Butter & Banana}

Hannah Smith

This has got to be my favorite smoothie combination EVER! I love bananas and peanut butter. Sometimes I cannot eat them separately, because I want to eat both. (You can obviously see how much I liked this particular smoothie bowl). So when we decided to try a bunch of different smoothie bowls, you better believe I suggested this particular one to try. I added in some Cinnamon Apple Chips (just to give it more crunch), and who doesn't love more cinnamon!

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It was everything I ever wanted in a smoothie bowl. Thick and creamy, with lots of toppings. So yes, we would definitely recommend this on any day! 

Ingredients: 

1/3 Cup Peanut Butter, 1 Banana, 1 Scoop of Protein Powder, 1/2 Cup Spinach, 1 Cup Granola. 

Toppings:

1 Teaspoon Peanut Butter(Melted), Sliced Bananas, Almonds, Pecans, Cinnamon Apple Chips, and Granola

Instructions:

Blend in a blender for about 1 Minute. Pour into Bowl, and Add Toppings. Enjoy! 

 

Stay Tuned for More Smoothie Bowls Coming Your Way 

Barre3 Classes

Hannah Smith

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Julie's Review: 

Barre3…I have tried a few online classes but just here and there, nothing consistent so I thought I knew what I was getting into. Each and every online and in-studio class is different, and sometimes you’ll use a band, a ball, the wall bar, weights or even sometimes nothing at all but your body! The main thing is just doing it, start the process, sign up and you’ll get moving! Speaking of moving, I had tried a few of the moves and I have a shoulder injury so I made a couple modifications and stayed with the class no problem. So get ready for some leg shakes, put on something comfortable, grab your water bottle and a towel (boy did I make the mistake of thinking I wouldn’t need towel, lol, luckily they provided them at class) and just TRY it! We hope you’ll love it as much as we did! If one of the MANY class times/locations options don’t work for you, try an online class. -J

 

 

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Hannah's Review: 

I love Barre3! I have done their online videos for the last couple of months, and I think it is the best workout for me on days that I don't run. It definitely challenges me to a point that I couldn't get to on my own. I am stronger than I have ever been, and I love pushing myself to the edge. So when we decided that we were going to try out three studio classes, I was really excited to compare online vs. in person. I was impressed going there, because each studio that I went too was modern and had tons of natural light. All of the instructors were incredibly nice, and challenged us! Though, I had to say that it was really difficult in the best possible way. I definitely got the barre3 shakes, and very quickly! Overall, I love doing the classes and I will continue to make sure that barre3 is part of my lifestyle, when I am traveling, at home, and training for my half marathon that I am doing in July. -H

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A Bit Toasty

Hannah Smith

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Spring is just around the corner, but it's still cold enough to seek out your favorite comfort foods. At Sisters, we set out to make a breakfast that would make us feel nice and warm, but also really healthy. We came up with this delicious gourmet toast. Best of all, we only used some of our favorite things that were already in the cupboard!

Here's what we used: 

Dave's Killer Bread

Ground Up Lavender Honey Almond & Cashew Butter

Banana

Pistachios

Cacao Powder

and our Blackberry Apple Chips!

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Smoothie Bowl Pt. 1 (Tropical)

Hannah Smith

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At Sisters, we LOVE smoothie bowls. We love the variation of flavors and the endless combinations of toppings. We love that you can go with whatever flavor combinations that your heart desires. 

To start out our Smoothie Bowl series (we will be posting smoothie bowls for the next couple of weeks), we created a Tropical Inspired bowl because its winter, and we are dreaming of warmer weather. (Fake it till you Make it Right?) We really tried to think outside of the box for this one, but still used some of our favorite ingredients. 

 

Tropical Smoothie Bowl Recipe

Smoothie: 

1 Cup Orange Papaya Pineapple Juice Blend, 1/2 Frozen Banana, 1/4 Cup Mango, 1/4 Cup Peach, 1/4 Cup Pineapple, 2/3 Cup Greek Plain Yogurt, 1/4 Cup Carrot Juice, 1/2 Cup Orange Juice, 1 Teaspoon Agave (Optional to Taste).

Mix all ingredients together and blend in a Blender. 

Toppings: 

Coconut, Pomegranate Seeds, Blood Orange Slices, Raspberry Apple Chips.

We would love to see what you put in your smoothie bowl! Tag us with @sistersfruitcompany or #sistersfruitcompany with a picture of your smoothie bowl featuring Sisters Fruit Company Apple Chips!

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Favorite Energy Ball Recipes

Hannah Smith

We are so excited to start 2018 off with a bang! We feel inspired at Sisters Fruit Company, to have an incredible year where we are focused on being healthy and active. Julie and I both experimented with these healthy energy ball recipes, and really made them to our own tastes, so we hope you like them. Both of these recipes were definitley favorites at each of our homes! 

Our flavor preferences and combinations are both very different! For natural protein, I focused on using Peanut Butter (Because I absolutely love Peanut Butter) and Julie used Almond Butter! I used honey and she used agave. I used Red Delicious Apple Chips and she used Cinnamon Apple Chips! So you can see, that both of these recipes are really different! 

Julie's Energy Balls:

2 Cups Old Fashion Oats (Raw), 2 Handfuls of Cinnamon Apple Chips, 1/2 Cup Ground Flaxseed, 1/4 Cup Chia Seeds, 1 tsp Cinnamon, 1/2 Cup Almond  Butter, 1/4 Cup Agave, 1 Mashed Up Banana.

Hannah's Energy Balls:

1 Cup Old Fashioned Oats (Raw), 2 Handfuls of Red Delicious Apple Chips, 2/3 Cup Toasted Sweetened Coconut, 1/3 Cup Honey, 1/2 Cup Peanut Butter, 1/2 Cup Ground Flaxseed, 6 Tbs Chocolate Chips. 

Directions for Both:

For each of the mixtures combine and shape into 1” balls, store in an airtight container, and refrigerate for 2 hours. Enjoy!!

 

We hope you enjoy these recipes, because they are a great way to snack during the day giving you great energy. The Apple Chips just give enough tartness to really add to whole flavor! 

Grandma Joy's Bishop Bread

Hannah Smith

 Here is one of our family's recipes for a Holiday Bread! My mother has fond memories of her mother (Grandma Joy) making this bread during the holidays so we decided to get baking. We even added our own Cranberry Apple Chips to try something new! We hope you love it because we sure did!    Grandma Joy's Bishop Bread   Ingredients:    2 Cups Flour  ,   2 Teaspoons Baking Powder, 1 Teaspoon Salt, 1 Cup Chopped Pecans, 1 Cup Chopped Dates, 1 Cup Sliced Maraschino Cherries, 4 Eggs (Beaten), 1 Package (6oz.) Semi Sweet Chocolate Chips, 1 Bag of Cranberry Apple Chips (Crushed) , 1 Cup Sugar.     Directions:   Blend flour, baking powder, and salt in large bowl. Stir in nuts, dates, cherries, cranberry apple chips and chocolates. In a small bowl, beat eggs and sugar. Stir in to flour mixture. Grease and flour a 9x5 loaf pan. Bake at 325 degrees for 1 Hour or until top is golden brown. Cool in pan for 10 minutes then remove. 

Here is one of our family's recipes for a Holiday Bread! My mother has fond memories of her mother (Grandma Joy) making this bread during the holidays so we decided to get baking. We even added our own Cranberry Apple Chips to try something new! We hope you love it because we sure did! 

Grandma Joy's Bishop Bread

Ingredients: 

2 Cups Flour2 Teaspoons Baking Powder, 1 Teaspoon Salt, 1 Cup Chopped Pecans, 1 Cup Chopped Dates, 1 Cup Sliced Maraschino Cherries, 4 Eggs (Beaten), 1 Package (6oz.) Semi Sweet Chocolate Chips, 1 Bag of Cranberry Apple Chips (Crushed) , 1 Cup Sugar.  

Directions: 

Blend flour, baking powder, and salt in large bowl. Stir in nuts, dates, cherries, cranberry apple chips and chocolates. In a small bowl, beat eggs and sugar. Stir in to flour mixture. Grease and flour a 9x5 loaf pan. Bake at 325 degrees for 1 Hour or until top is golden brown. Cool in pan for 10 minutes then remove.