Place a sheet of aluminum foil on the lowest rack of the oven to catch any drips or spill-over while baking. Preheat the oven to 375 degrees F. Lightly grease a 9- X 5-inch loaf pan. Set pan aside.

In a large bowl, add flour, baking powder, baking soda, salt, and sugar. Whisk to combine. Add the dried currants and whisk to combine.

In a medium bowl, add the buttermilk, egg, and melted butter. Whisk to combine.

Add the wet ingredients to the dry ingredients and quickly stir together until just combined. Pour batter into prepared loaf pan. Use your finger to press down the batter about 1/2-inch from the sides to make a "moat". Press a few times in the center. Drizzle the milk over the batter. Sprinkle top with turbinado sugar.

Bake for 50 to 55 minutes or until a toothpick or cake tester inserted into the center comes out clean. Cool bread in the pan for 5 minutes. Remove bread from the pan and cool completely on a rack. Slice and enjoy! Store leftovers in plastic wrap or a sealed container at room temperature.