makes one 9" loaf
1/2 cup plain nonfat Greek yogurt
1 1/2 teaspoons lemon juice
zest of one lemon
1/2 teaspoon vanilla extract
3/4 cup brown sugar
1/3 cup organic canola oil
1 farmers' market egg
3/4 cup unbleached all-purpose flour
1/2 cup whole wheat flour
1/2 teaspoon kosher salt
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1 cup organic rhubarb, chopped
1/2 cup organic strawberries, chopped
turbinado sugar
1. Preheat the oven to 325 degrees.
2. Lightly butter a 9"x5" bread pan. Line the pan width-wise with parchment paper, leaving about 2-3" of excess paper on both sides to use as handles. Lightly butter the parchment paper. Set the pan aside.
3. In a small bowl, combine together the skim milk, lemon juice, lemon zest, and vanilla extract. Let set for at least 10 minutes.
4. In a medium bowl, sift together the flours, salt, and baking soda. Set aside.
5. In a large bowl, stir together the brown sugar, oil, and egg.
6. Alternately add the flour mixture and milk mixture into the sugar mixture, stirring between each addition.
7. Fold in the chopped rhubarb and strawberries.
8. Spoon the batter into the prepared baking pan. Sprinkle the top evenly with turbinado sugar.
9. Bake in the oven for 40 minutes, or until a toothpick inserted into the bread comes out clean.
10. Cool the bread in the pan on a wire rack for five minutes, then remove the bread from the pan and let it cool completely on the wire rack.