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Currant Tea Bread

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.
  • Total Time
    Prep: 15 min. Bake: 55 min. + cooling
  • Makes
    1 loaf

Ingredients

  • 1/4 cup butter, softened
  • 1 cup sugar
  • 2 large eggs, room temperature
  • 1-1/2 cups whole milk
  • 1-1/2 teaspoons grated lemon zest
  • 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 zest. Combine flour and baking powder; gradually add to the creamed mixture and mix well. Stir in currants.
  • Transfer to a greased 9x5-in. loaf pan. Bake at 350° for 55-60 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack.
Nutrition Facts
1 piece: 239 calories, 6g fat (3g saturated fat), 50mg cholesterol, 82mg sodium, 43g carbohydrate (26g sugars, 1g fiber), 5g protein.

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