Preheat oven to 350°F. Butter or coat with cooking spray two 8.5x4.5-inch loaf pans.
Stir together first 6 ingredients, flour through salt, in a medium bowl.
Whisk sugar, pumpkin, oil and eggs in a large mixing bowl. Stir in dry mixture until well blended.
Add currants, chocolate chips and nuts; stir to combine.
Divide batter evenly between prepared pans. Bake until a pick inserted in center comes out clean, 50-60 minutes. Lightly cover with foil or parchment paper the last 10-15 minutes to prevent over-browning, if needed.
Cool in pans for 10 minutes on a wire rack; remove from pans. Let cool completely on rack.
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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