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Active Time
20 min
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Total Time
2 3/4 hr
Ingredients
Makes 1 tea loaf
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.
Leave a Review
Reviews (6)
Back to TopFollowed directions and got crumbly bread that I could barely break free from pan. Taste was ok but not spectacular.
Anonymous
Earth
5/1/2019
Delicious. Made it twice and second time even better with 1/2 cup of chopped dates, currants and dried bing cherries. 1 cup regular flour and 1 cup of whole wheat flour. Bake at 300F in convection oven in a long and narrow bread pan. Baked for a little less than an hour.
Anonymous
Quebec City and Seattle
12/28/2008
Was surprised to find I had no currants but dried cranberries were a great substitute
drfhoule
Stanbridge East, QC
3/27/2008
Delicious! Next time I'll throw in some linseeds and maybe substitute a bit of the flour for whole wheat for a slightly heartier loaf.
Anonymous
Montreal
2/28/2008
The flavor of this bread is good but not memorable. The slices also tend to break apart, both because of the large amt of nuts (which I don't mind) and because of the "muffin method" of mixing the dry ingred just until moistened.
lucyg22
2/7/2008
Nut lovers delight - toasted pecans are great. Bread has a nice rise and texture - not too light or dense. I did add an extra 1/4 cup flour (mixed separately with the nuts so I could sift the dry ingredients) since the dough seemed a little too loose to keep the nuts from settling to the bottom.
Anonymous
White Plains, NY
1/5/2008
