1/4 cup butter or margarine, softened

1 cup sugar

3 eggs

1/2 teaspoon vanilla

1 cup canned pumpkin

1/4 cup orange juice

1 1/2 cup all-purpose flour

1 teaspoon baking soda

1/4 teaspoon baking powder

1/2 teaspoon salt

1 teaspoon pumpkin pie spice

1/3 cup chopped pecans

1/3 cup currants


In large bowl, beat butter and sugar together until blended. Beat in eggs, vanilla, pumpkin and juice until smooth. Stir together flour, baking soda, baking powder, salt and spice.


Stir 1 tablespoon of the mixture into nuts and currants and set aside. Add remaining dry mixture into pumpkin mixture and blend thoroughly. Stir in reserved nuts and currants.


Line bottom of lightly greased 9x5x3 inch loaf pan with waxed paper. Pour in batter. Bake in preheated 350 F oven until lightly browned and cake tester or wooden pick inserted in center comes out clean, 60 to 70 minutes. Cool on wire rack.