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


  • 1 c
    canola oil
  • 3
    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


  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.

Printable Recipe Card

About Green Tomato Bread

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

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