Strawberry Rhubarb Bread

I forgot to put fat again and have come to believe that straight fat, i.e. oil or butter, in small amount in quick bread sometimes is not that important. Take this bread. It's full of strawberries and rhubarb to give it enough moisture. Agave nectar sweetened it just enough. I think it was delicious.



Ingredients

• 1 cup whole wheat flour


• 1/2 cup all purpose flour


• 1/4 cup toasted wheat germ


• 1 teaspoon baking soda


• 1/2 teaspoon salt


• 2 eggs


• 1/2 cup plain yogurt


• 1/2 cup Agave nectar


• 1 1/2 cups sliced strawberries


• 1 stalk rhubarb - sliced into 1/4 inch thick (about 1/2 cup)

Directions

1. Preheat the oven to 350 degrees. Grease a tube pan or a 9-inch square pan (I used tube pan.)


2. Mix together whole wheat flour, all purpose flour, wheat germ baking soda and salt.


3. In a separate bowl, whisk eggs, yogurt and Agave nectar until combined. Pour over the dry ingredients. Stir until just wet.


4. Fold in strawberries and rhubarb. Spread the batter into the prepared pan and bake for 30 minutes if using a tube pan or longer in a square pan.

Note: I was told that I just got used to eating dry low fat, whole grain and too little sugar in my baked goods. She insisted butter made everything 500 times better.