Currant Tea Bread

SUBMITTED BY: Ruth Stenson 

"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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PREP TIME  15 Min
COOK TIME  55 Min
READY IN  1 Hr 10 Min

SERVINGS

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Servings
 

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

  1. In a large mixing 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 9-in. x 5-in. x 3-in. loaf pan. Bake at 350 degrees F 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.
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