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Prep Time: 20 Minutes Cook Time: 145 Minutes |
Ready In: 165 Minutes Servings: 1 |
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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 |
Directions:
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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