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
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Preparation
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.