Oh, fond memories of childhood. That's what this fabulous fall bread brings back to me. My Mom used to bake all the time when I was growing up. (Hmmmm ... were you wondering where I got it from?? The apple doesn't fall far from the tree, right?) And this apple currant bread was one of my absolute favorites in her line-up.
Fresh apple. Sweet currants. Just a hint of cinnamon. The crunch of chopped pecans. Isn't that the perfect blend of fall flavors? If it's not, well then it's pretty close!
I hadn't had this bread in years. And had truly forgotten how much I like it. Then, while leafing through my family's cookbook, it struck me - "Hey! I need to make apple currant bread!" So I did.
Bake yourself up a loaf of this beautiful bread, slice off a big hunk, and dig in. You'll be glad you did.
Apple Currant Bread
Source: My Mom
1/3 c. butter
2/3 c. granulated sugar
1/4 tsp. cinnamon
2 T. milk
1 tsp. lemon juice
2 c. flour
1 tsp. baking powder
1/2 tsp. baking soda
1 tsp. salt
1 1/2 c. peeled shredded apple (about 2 medium or 1 very large apple)
1 c. dried currants
1/2 c. chopped nuts (I use pecans)
1. Cream together butter, sugar, and cinnamon. Beat in eggs until light and fluffy. Beat in milk and lemon juice.
2. Stir together dry ingredients; add to creamed mixture, stirring just until moistened. Fold in shredded apple, currants, and nuts.
3. Spoon into a greased loaf pan. Bake at 350 degrees for about 1 hour, or until a toothpick inserted in the center comes out clean. (I let mine go for the full hour and I think I slightly over-cooked it. I suggest starting to check a bit before an hour is up.)