Red Currant Orange Bread

Member Shelly Stuler adapted a recipe from Veganomicon by Isa Chandra Moskowitz & Terry Hope Romero to use the red currants from the fruit share. It was delicious with a little earth balance spread on top. Head on over to the blog for pictures of this delectable beauty.

1/2 cup unsweetened almond or coconut milk
1/4 cup orange juice
1/4 cup canola oil
1/2 cup sugar
1 tsp vanilla extract
2 cups whole wheat pastry flour
1 1/4 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/4 tsp ground allspice
1 Tbsp orange zest
1 cup fresh red currants
1/2 cup chopped walnuts (optional)

Preheat oven to 325. Lightly grease 9 X 5-inch loaf pan. Mix together milk, juice, oil, sugar, vanilla. Add flour, baking powder, baking soda, salt, and allspice. Mix until just smooth. Batter will be thicker than a normal cake batter.

Fold in orange zest, red currants, and walnuts if using. Spoon into prepared loaf pan. Bake for about 1 hour. Let cool for 15 minutes before removing from pan.

Hope you all enjoy!