2 cups wholewheat flour
1/2 cup light sour cream (18% fat; regular cream can also be used or homemade malai/cream is also a good option)
1/4 cup milk (either skimmed or full cream)
1 cup brown sugar (can be replaced with 1/3 cup honey and 2/3 cup artificial sweetener like Stevia)
1 tsp baking powder
1 tsp baking soda
2 tsp cinnamon powder
1/2 tsp salt
1 tsp vanila essence
1 cup dried or fresh mango pieces chopped (I prefer the dried ones as the fresh ones will easily dissolve in the heat)
1 cup dried apricots chopped
1/2 cup raisins
1/2 cup grated fresh coconut (in its absence, dessicated coconut can also be used)
Any nuts of your choice for topping. Can be added in the batter too (walnuts, almonds, pistachios are a good option)
Beat the sugar, cream, milk, vanila essence, and eggs till light and creamy. In a separate bowl, mix the flour, salt, baking soda, and baking powder. Fold this into the egg mixture little at a time till all mixed well and no lumps remain. Add the fruits one at a time and mix.
Pre heat the oven at 180 degree celsius and grease or line a loaf tin or line the muffin tray with paper liners. Pour the batter onto the prepared pan. The batter will be thick and so you will need to spread it out evenly with the help of a spatula. Tap the bottom a couple of times to prevent any air bubbles. Garnish the top with chopped nuts and let it sit for 5-10 minutes till your oven pre heats.
Healthier Optional Ingredients
Instead of the cream and milk, use buttermilk of the same quantity. That is 3/4 cup. Also, if you are vegetarian and do not eat eggs, replace it with another 1/3cup buttermilk. If the batter appears too thick (should be of drop consistency, add a little milk, 1 tbsp at a time).
If you are not calorie conscious and want to enjoy this bread in its full glory, add 1/2 cup butter and 1/4 cup vegetable oil instead of the buttermilk/sour cream option.