Green Tomato Bread

RC :)


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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Makes 2-8x4 and 2-mini loaves
20 Min
1 Hr


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

How to Make Green Tomato Bread


  • 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.

Printable Recipe Card

About Green Tomato Bread

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

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