Whole Wheat Currant Bread
A quick bread made with whole wheat flour, rich in texture and generously studded with dried currants.
Ingredients
whole wheat flour (spoon flour into a dry-measure cup and level off)
2 cups
baking powder
2 teaspoons
salt
1/4 teaspoon
large eggs
2
granulated sugar
3/4 cup
dark brown sugar
3/4 cup
vegetable oil (such as canola)
3/4 cup
milk or buttermilk
1/2 cup
dried currants
2 cups (10 ounces/275 grams)
Instructions
1
Step 1
Set a rack in the middle level of the oven and preheat to 350ºF (180ºC).
2
Step 2
Combine the flour, baking powder, and salt in a bowl and stir well to mix.
3
Step 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
Step 4
Use a large rubber spatula to fold the flour mixture into the egg mixture. Quickly fold in the currants.
5
Step 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 narrowbladed knife inserted into the center of the bread emerges clean, 45 to 50 minutes.
6
Step 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.
