PECAN CURRANT BREAD

Pecan Currant Bread image

Provided by Paul Grimes

Yield Makes 1 tea loaf

Number Of Ingredients 11

Previous Next

2 cups all-purpose flour
1 cup packed light brown sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 cups pecans, toasted , cooled, and chopped
1/2 cup dried currants
1 cup whole milk
1/2 cup vegetable oil
2 large eggs
1 teaspoon pure vanilla extract

Steps:

Preheat oven to 325°F with rack in middle.
Whisk together dry ingredients, pecans, and currants in a large bowl. In another bowl, whisk together remaining ingredients until combined well.
Stir wet ingredients into dry ingredients until just combined. Transfer batter to a well-buttered 9- by 5-inch loaf pan, smoothing top, and bake until golden-brown and a wooden pick inserted in center comes out clean, about 1 1/4 hours.
Cool in pan on a rack 10 minutes, then turn out onto rack and cool 1 hour more.