Pecan Currant Bread

• 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,
• , 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

1. Preheat oven to 325u0b0F 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.

flour, brown sugar, baking powder, baking soda, salt, pecans, currants, milk, vegetable oil, eggs, vanilla

Taken from www.epicurious.com/recipes/food/views/pecan-currant-bread-241210 (may not work)