FRESH STRAWBERRY BREAD - WHOLE WHEAT AND WHOLESOME

Come winters and we have a whole lot of migratory birds in the foothills. It a pleasure to spot and watch them. Most of the birds migrate to the foothills during harsh winters. They stay here from autumn to spring and then as temperature begins to rise, they journey back to the higher climes. This year we have a flock of Himalayan Bulbuls (white cheeked bulbuls) in our area. They are a regular visitor in our kitchen garden. They are such social birds that they have become our pets- almost!. The moment they see food in their food table, they descend from the jamun tree and start gorging. They prance, they preen, they feed and they bathe. It is a pleasure to watch them.

Coming to the recipe, I made Strawberry Bread (almost a cake) last week. Strawberries have arrived in the market. Fresh strawberries always beckon me to bake something with lots of lots of  fruit which is a visual delight and busting with lovely flavour too!

Here goes the recipe-

Ingredients

2 cups whole wheat flour (atta)

1 ½ cups fresh strawberries chopped

¾ cup granulated sugar

½ cup butter (1 stick)

½ cup yogurt

½ cup cashews chopped

3 eggs

1 teaspoon vanilla extract

1 teaspoon cinnamon powder

½ teaspoon baking soda

½ teaspoon baking powder

¼ teaspoon salt

Method

Pre-heat the oven at 180 degrees C. Grease and line a 9x5 inch pan.

Sieve together whole wheat flour, baking powder, baking soda, cinnamon powder and salt.

Beat butter till soft. Add sugar and beat further till fluffy. Add eggs, one at a time. Add vanilla extract. Beat well.

Add flour mix to wet ingredients alternately with yogurt (in two additions). Mix till just well combined.

When the batter becomes smooth, fold in strawberry pieces.

Pour in the cake pan. Bake for 60 to 65 minutes or till the top turns golden brown and a skewer inserted in the center comes out clean.

Remove from the oven after five minutes. Remove the lining carefully and transfer to the rack to cool. Slice when cold.