Ingredients Jump to Instructions ↓

  1. 1 1/2 cups all-purpose flour

  2. 1 teaspoon baking soda

  3. 1 teaspoon pumpkin pie spice

  4. 1/4 teaspoon baking powder

  5. 1/2 teaspoon salt

  6. 1/3 cup chopped pecans

  7. 1/3 cup currants

  8. 1/4 cup butter, softened

  9. 1 cup granulated sugar

  10. 3 large eggs

  11. 1 cup canned pumpkin

  12. 1/4 cup orange juice

  13. 1/2 teaspoon vanilla extract

Instructions Jump to Ingredients ↑

  1. In medium bowl, stir together flour, baking soda, spice, baking powder, and salt. Stir 1 tablespoon of the mixture into pecans and currants; set aside. In large bowl at medium speed, beat together butter and sugar until light and fluffy. Beat in eggs, pumpkin, juice and vanilla until well blended. Add remaining dry mixture to pumpkin mixture and beat at low speed until thoroughly blended. Stir in reserved pecans and currants. Line bottom of lightly greased 9 x 5 x 3-inch loaf pan with waxed paper. Pour in batter. Bake in pre-heated 350 °F (175 °C) oven until lightly browned and cake tester inserted in center comes out clean, about 60 to 70 minutes. \ Cool on wire rack for 10 minutes. Remove from pan. Gently peel off waxed paper; cool.


Send feedback