Green Tomato Bread

RC :)

By
@rcrc

Having picked all the remaining green tomatoes last week, I tried a wonderful bread recipe posted by Pat Duran (Green Tomato Bread). Since that was so good and since I still had many tomatoes, I modified my favorite zucchini bread recipe for use with tomatoes. Capturing the recipe here so I remember what I did!


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Serves:

Makes 2-8x4 and 2-mini loaves

Prep:

20 Min

Cook:

1 Hr

Method:

Bake

Ingredients

1 c
canola oil
3
eggs, beaten
2 c
sugar
2 c
grated green tomatoes **
2 tsp
vanilla
3 c
flour
1 tsp
baking powder
1 tsp
baking soda
1/4 tsp
salt
2 tsp
cinnamon (heaping)
1/2 tsp
nutmeg
1/4 tsp
ground cloves
1/4 tsp
allspice
3/4 c
chopped walnuts
3/4 c
golden raisins

Directions Step-By-Step

1
Beat eggs. Add sugar, oil, and vanilla.
2
Soak raisins in boiling water for 5 minutes and drain. Set aside with the walnuts.
3
Sift dry ingredients. Add alternately with grated tomatoes, starting and ending with the flour mixture.
4
Stir in raisins and walnuts.
5
Pour into greased and floured loaf pans. (Makes 2 - 8x4 and 2 - mini loaves.) Bake at 325° for 45 - 60 minutes or until loaves test done.
6
Cool in pans for 10 minutes and then remove and cool completely on wire rack.
7
** Note - If tomatoes are particularly juicy, pour away a little of the juice before adding to the batter.

About this Recipe

Course/Dish: Sweet Breads
Main Ingredient: Vegetable
Regional Style: American