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
- 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.
