Raisin-Currant Bread

Ingredients

• 6 cups sifted flour
• 1 teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• 2 tablespoons baking powder
• 1 teaspoon salt
• 1 ½ cups graulated sugar
• ¾ cup golden raisins, lightly chopped
• ¾ cup currants
• 2 eggs, at room temperature
• 3 cups milk, at room temperature
• 6 tablespoons finely grated orange zest
• ½ cup melted butter, cooled to tepid

• Nutritional Information

  • Nutritional analysis per serving (12 servings)

    499 calories; 11 grams fat; 6 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 0 grams polyunsaturated fat; 91 grams carbohydrates; 3 grams dietary fiber; 39 grams sugars; 10 grams protein; 57 milligrams cholesterol; 417 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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Two 12-inch loaves

Preparation

1. Preheat oven to 325 degrees. Lightly grease 2 loaf pans, line with parchment and regrease.
2. Sift the first 6 ingredients into a large bowl and set aside. Place raisins and currants into a bowl and toss with 1 tablespoon of the sifted mixture. In another bowl, whisk together the remaining ingredients.
3. Make a well in the center of the sifted ingredients and pour in the egg-milk mixture. Sprinkle with the raisins and currants. Mix with a wooden spoon until just blended. Pour the batter into the pans and bake 45 to 50 minutes, or until a toothpick comes out clean. Cool the bread in the pans for 5 minutes, then invert onto a rack and cool to room temperature.

1 hour 15 minutes