Bishops Bread came to me by way of a Master Gardener who lives on the Kenai. She taught me to prepare ingredients the night before, then assemble in the morning. I have made a few changes in the recipe but it is basically Rosemary’s.
1 1/2 cups brown sugar
2 1/2 cups flour
1 T flax flour or other nutty flour
2 teaspoons cinnamon
2 teaspoons baking powder
1 stick butter
After mixing, divide into two bowls, reserving 3/4 cup for topping. To this add 1/2 cup chopped pecans, walnuts, or almonds.
In large mixing bowl:
beat 1 egg
1 1/2 cups vanilla soy milk + 1 T vinegar (can substitute buttermilk)
1/2 teaspoon baking soda
Then add the larger portion of dry ingredients. For variety, add 11/2 cups chopped fruits (dried mango is excellent) or berries. Mix, then pour into greased 9x9 pan. Sprinkle the reserved topping, then bake at 350 degrees for 45 minutes or until inserted tooth pick comes out clean.