Currant Pecan Gingerbread

Mix the dry ingredients in a large bowl. Combine molasses, milk and oil in a bowl. Lightly beat eggs and add to molasses mixture. Mix dry and wet ingredients until just combined. Fold in pecans and currants.

Divide batter between two greased and floured loaf pans (smaller size, 8×4″). Bake at 325 degrees for 70-80 minutes or until a tester comes out clean. Remove from the pans and cool on wire racks.

Optional: toast pecans in advance.

Note: I pick currants when they’re ripe in the spring/summer and freeze them. If using frozen currants, fold them into batter while still frozen (they stay mostly intact).