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Epicurious
Gourmet

Pecan Currant Bread

By Paul Grimes

3.8

(5)

Recipe information

  • Total Time

    2 3/4 hr

  • Yield

    Makes 1 tea loaf

Ingredients

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

Preparation

  1. Step 1

    Preheat oven to 325°F with rack in middle.

    Step 2

    Whisk together dry ingredients, pecans, and currants in a large bowl. In another bowl, whisk together remaining ingredients until combined well.

    Step 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.

    Step 4

    Cool in pan on a rack 10 minutes, then turn out onto rack and cool 1 hour more.

TagsBreadCakeDessertPecanNutDried CurrantDried FruitFruitEasyBakingGourmet
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