Preheat oven to 400. Oil one 9x5 bread pan, two 8x4 pans, or muffin tins.
In a large bowl combine the dry ingredients and mix well.
Whisk together all the wet ingredients. Pour the wet ingredients into the dry and gentle mix together being careful not to over mix. Add the water if your batter seems too dry. Fold in pecans and currants if using.
Place batter into oiled pan. Bake for about 50-60 minutes for 9x5 loaf or 25-40 minutes for 8x4 loaves or until a knife inserted in the center comes out clean. Loosen sides with a knife and gentle take out of pan and place onto a wire rack to cool.
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|Serving Size: 1 Serving (251g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 183 (31%)|
|Amt Per Serving||% DV|
|Total Fat 20.4g||27 %|
|Saturated Fat 9g||45 %|
|Monounsaturated Fat 6.4g|
|Polyunsanturated Fat 3.4g|
|Cholesterol 0mg||0 %|
|Sodium 9663.6mg||333 %|
|Potassium 408.1mg||11 %|
|Total Carbohydrate 105.4g||31 %|
|Dietary Fiber 11.9g||48 %|
|Sugars, other 93.5g|
|Protein 6.5g||9 %|
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Calories per serving: 598
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