Publisher Photo
Publisher Photo
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.
MAKES:
12 servings
TOTAL TIME:
Prep: 15 min. Bake: 55 min. + cooling
MAKES:
12 servings
TOTAL TIME:
Prep: 15 min. Bake: 55 min. + cooling

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 9x5-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.
Originally published as Currant Tea Bread in Country Woman Christmas Annual 2004, p19

Nutritional Facts

1 piece: 239 calories, 6g fat (3g saturated fat), 50mg cholesterol, 82mg sodium, 43g carbohydrate (26g sugars, 1g fiber), 5g protein.

  • 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
  1. 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.
  2. Transfer to a greased 9x5-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.
Originally published as Currant Tea Bread in Country Woman Christmas Annual 2004, p19

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