Sweet Bishop's Bread

Bishop’s bread is one of those heirloom recipes that grandmothers passed down on index cards, and for good reason. It’s dead simple and impossibly good.

The base is a crumbly mix of flour, light brown sugar, salt, and butter. You set aside three-quarters of a cup of that mixture for the topping (that’s your streusel layer), then stir baking powder, baking soda, cinnamon, egg, and buttermilk into the rest.

The buttermilk gives the crumb a tender, almost cake-like softness, while the reserved crumble on top bakes into golden, buttery bits that shatter when you bite into them.

Cut it into squares and serve warm. With a cup of coffee or a glass of cold milk, this is as close to a hug as baked goods get.

Kitchen Tips

• Don’t forget to reserve that ¾ cup of crumb mixture before adding the wet ingredients. It’s easy to get ahead of yourself, and that topping is what makes this bread special.
• Use real buttermilk if you can. The tangy flavor balances the brown sugar sweetness in a way that milk-and-vinegar substitutes can’t quite match.
• Serve it warm. This bread is good at room temperature, but straight from the pan with a little steam rising off the top? That’s the move.