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Currant Tea Bread Recipe

This rich and flavorful bread is a favorite old-time recipe. Because it keeps well and goes great with coffee or tea, I like to have an extra loaf on hand for gifts or for friends who come to call over the holidays.

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Currant Tea Bread Recipe

Prep: 15 min. Bake: 55 min. + cooling

Yield: 12 Servings

15 55 70

Ingredients

1/4 cup butter, softened
1 cup sugar
2 eggs
1-1/2 cups milk
1-1/2 teaspoons grated lemon peel
2 cups all-purpose flour
1/2 teaspoon baking powder
1 cup dried currants

Directions

In a large bowl, cream butter and sugar. Add the eggs, one at a time, beating well after each addition. Beat in the milk and lemon peel. Combine flour and baking powder; gradually add to the creamed mixture and mix well. Stir in currants.
Transfer to a greased 9-in. x 5-in. loaf pan. Bake at 350° for 55-60 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack. Yield: 1 loaf.

Nutritional Facts 1 serving (1 piece) equals 239 calories, 6 g fat (3 g saturated fat), 50 mg cholesterol, 82 mg sodium, 43 g carbohydrate, 1 g fiber, 5 g protein.

Originally published as Currant Tea Bread in Country Woman Christmas Annual 2004, p19