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1 1/2 cups all-purpose flour |
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1 teaspoon baking soda |
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1 teaspoon pumpkin pie spice |
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1/4 teaspoon baking powder |
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1/2 teaspoon salt |
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1/3 cup chopped pecans |
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1/3 cup currants |
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1/4 cup butter, softened |
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1 cup sugar |
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3 eggs |
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1 cup canned pumpkin |
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1/4 cup orange juice |
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1/2 teaspoon vanilla |
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 350ºF 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. |
