Currant Bread

This recipe comes via our daughter Anna, via "Kitchen Heals Soul." Former farm apprentice, Will Caulkins, was a huge fan. It is a very easy recipe, but unusual and sure to surprise and please others. Despite using whole grain flour in most everything, Anna says white flour is a must here.


2 c flour

1 ¼ c sugar

2 t baking powder

½ t salt

½ c milk

2 eggs

1 t vanilla

½ c oil

2 c currants

sliced almonds/walnuts

turbinado sugar



1.     preheat oven to 350

2.     mix all ingredients

3.     either makes 1 loaf or 12 muffins

4.     bake about 25 mins

Fresh Red or White Currant and Poppy Seed Bread


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

2 eggs

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.