Pecan Currant Bread Recipe

Pecan Currant Bread Recipe

  • 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
  1. Preheat oven to 325°F with rack in middle.
  2. Whisk together dry ingredients, pecans, and currants in a large bowl. In another bowl, whisk together remaining ingredients until combined well.
  3. 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.
  4. Cool in pan on a rack 10 minutes, then turn out onto rack and cool 1 hour more.
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