3/4 cup butter, room temp
1 cup sugar
zest from one orange or lemon (I love orange here)
1/2 tsp orange or lemon extract
1 tsp vanilla
3/4 cup buttermilk or yogurt
1 1/2 cups whole wheat pastry or white flour
1 tsp baking powder
1/2 tsp salt
1 cup fresh red or white currants
2 - 4 Tablespoons poppy seeds
1/2 cup chopped pecans or walnuts (optional)
Preheat oven to 350. Grease 9 x 5 loaf pan.
Cream butter, sugar, and orange or lemon zest and extract until fluffy. Add eggs and buttermilk and mix well. Pour flour, baking powder, and salt on top. Stir just until combined and then fold poppyseeds and currants in gently. Pour into loaf pan. Bake 50-60 minutes or until light brown and a toothpick comes out clean.