In a medium bowl, combine flour, baking powder, soda, and salt. Stir to combine and set aside.

Place oil, sugar, vanilla, and eggs in the bowl of an electric mixer. Beat for about 1 minute on medium speed. Add yoghurt and mix until well combined. Reduce speed to low and add one half of the flour mixture, allowing it to become incorporated into the batter. Add remaining flour and mix until just incorporated, scraping down sides of bowl. Fold in the fruit and nuts.

Transfer to a greased and floured 9x5-inch loaf pan. Bake at 350°F for 55 to 60 minutes or until a toothpick inserted in the center comes out clean.

Makes 12 servings.

*This recipe has been tested at an altitude of 1,100 feet. For adjustment guidelines for cooking at high altitude (above 3,000 feet), visit our high altitude cooking tips page.

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