Quick Coffee, Fruit, and Nut Bread

I love to make a quick bread for breakfast or afternoon tea. On so many occasions, coffee is not only savored by many people but also has mystical powers. Wherever people go, coffee is being served complimentary while they are waiting for a meeting at some office, local church, etc. Sipping coffee has also inspired us into discussions about the arts, music, politics, and  religion. Having a modest intake of coffee is a healthy choice to help the brain to prolong memory, and adding coffee into bread is another way to enjoy the flavor of these wonderful beans.

Ingredients:
2 cups all-purpose flour
1/2 cup sugar
1/2 cup whole wheat flour
2 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
2 eggs
1/2 cup buttermilk
1 tbs instant coffee
1/2 cup nonfat yogurt
1/2 cup chopped walnuts
1/2 cup combination of raisin and cranberries
1 tbs coconut oil
2 tbs butter
2 tbs brown sugar

Directions:
Grease an 8” x 5” loaf pan with coconut oil and set aside.

Preheat oven to 350°.
In a medium bowl, stir the instant coffee into the buttermilk until well blended. Set aside.
In another mixing bowl, combine the two types of flour, sugar, baking powder, baking soda, and salt.

Stir in the buttermilk mixture, nonfat yogurt, and eggs until well mixed.

Stir in nuts and dried fruits.

 Pour the batter into the prepared loaf pan. Cut a cross on the surface and top with 2 tablespoons of butter. Sprinkle with 2 tbs of brown sugar.

Bake for 1 hour or until a toothpick inserted in the center comes out clean.

Remove bread from the oven and let cool for 20 minutes before cutting into slices to serve.