Active Time

　　20 min

　　Total Time

　　2 3/4 hr

　　

Ingredients

Makes 1 tea loaf

　　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

　　

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.