green tomato bread
Having picked all the remaining green tomatoes last week, I tried a wonderful bread recipe posted by Pat Duran (http://www.justapinch.com/recipes/side/vegetable/kitchen-chatter-green-tomato-bread.html?p=22). 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!
prep time
20 Min
cook time
1 Hr
method
Bake
yield
Makes 2-8x4 and 2-mini loaves
Ingredients
- 1 cup canola oil
- 3 - eggs, beaten
- 2 cups sugar
- 2 cups grated green tomatoes **
- 2 teaspoons vanilla
- 3 cups flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 2 teaspoons cinnamon (heaping)
- 1/2 teaspoon nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon allspice
- 3/4 cup chopped walnuts
- 3/4 cup golden raisins
How To Make green tomato bread
-
Step 1Beat eggs. Add sugar, oil, and vanilla.
-
Step 2Soak raisins in boiling water for 5 minutes and drain. Set aside with the walnuts.
-
Step 3Sift dry ingredients. Add alternately with grated tomatoes, starting and ending with the flour mixture.
-
Step 4Stir in raisins and walnuts.
-
Step 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.
-
Step 6Cool in pans for 10 minutes and then remove and cool completely on wire rack.
-
Step 7** Note - If tomatoes are particularly juicy, pour away a little of the juice before adding to the batter.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Sweet Breads
Keyword:
#quick-bread
Keyword:
#green tomato
Ingredient:
Vegetable
Method:
Bake
Culture:
American
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