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Currant Tea Bread

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."

Rate/Review | Read Reviews (2)

Prep Time:
15 Min

Cook Time:
55 Min

Ready In:
1 Hr 10 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 12 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

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.
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.