Whole Wheat Currant Bread

Whole wheat flour gives this easy bread a deep rich flavor and a tender crumb. Feel free to substitute other types of raisins or diced dried fruit for the currants. I sometimes add about ½ cup coarsely chopped pecan or walnut pieces to the batter along with the currants.

Makes one8½ × 4½ × 2¾-inch(21 × 11 × 7-cm) loaf, 12 to 16 slices

Ingredients

  • 2 cups whole wheat flour (spoon flour into a dry-measure cup and level off)
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • 2 large eggs
  • cup granulated sugar
  • cup dark brown sugar
  • cup vegetable oil, such as canola
  • ¾ cup milk or buttermilk
  • 2 cups (10 ounces/275 grams) dried currants
  • One 8½ × 4½ × 2¾-inch (21 × 11 × 7-cm) loaf pan, buttered and the bottom lined with a rectangle of parchment or buttered wax paper cut to fit

Method

  1. Set a rack in the middle level of the oven and preheat to 350°F (180°C).
  2. Combine the Hour, baking powder, and salt in a bowl and stir well to mix.
  3. In a large bowl, whisk the eggs to break them up, then whisk in the sugar and brown sugar. Whisk in the oil and milk, one at a time, whisking until smooth after each.
  4. Use a large rubber spatula to fold the flour mixture into the egg mixture. Quickly fold in the currants.
  5. Scrape the batter into the prepared pan and smooth the top. Bake the bread until it is well risen and a toothpick or a narrow-bladed knife inserted into the center of the bread emerges clean, 45 to 50 minutes.
  6. Cool the bread in the pan on a rack for 5 minutes, then unmold it and cool it completely on a rack. Transfer the bread to a platter or cutting board before serving.

Serving

Cut the bread into thin slices and serve with butter or cream cheese.

Storage

Keep the bread under a cake dome or loosely wrapped in plastic wrap on the day it is made. Wrap in plastic wrap and aluminum foil and keep at room temperature for up to 3 to 4 days. Freeze for longer storage.

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