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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Rating:
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Comments:
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

Step-By-Step

1Beat eggs. Add sugar, oil, and vanilla.

2Soak raisins in boiling water for 5 minutes and drain. Set aside with the walnuts.

3Sift dry ingredients. Add alternately with grated tomatoes, starting and ending with the flour mixture.

4Stir in raisins and walnuts.

5Pour 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.

6Cool 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