Total Time
1hr 25mins
Prep 25 mins
Cook 1 hr

This has been in my family for a lot of years...

Ingredients Nutrition


  1. Peel and core green tomatoes.
  2. Discard seeds.
  3. Run cut-up pieces through a blender or food processor until smooth and creamy.
  4. You should have 2 cups of pulp.
  5. Set raisins to soak in 2/3 cup boiling water and set aside to cool.
  6. In a large mixing bowl, cream shortening and sugar till fluffy. Add eggs, 2 cups of tomato pulp and the plumped raisins and the water they soaked inches Beat well.
  7. In another bowl, combine flour, soda, salt, baking powder, cinnamon and cloves and nuts.
  8. Add, one cup at a time, to mixture in large bowl, stirring well after each addition.
  9. Divide batter into 2 9X5 loaf pans and bake in 350* oven for 1 hour, or until toothpick inserted in center comes out clean.
  10. Cool in pan on wire rack 10-15 minutes. and then leave on rack to cool completely.
Most Helpful

This is a good bread. I did make quite a few changes however. I used 3 cups chopped tomatos, cranberries instead of raisins, applesause instead of water, brown sugar instead of white and half ap flour half wheat. Oh and no cloves. What came out was a tasty bread. I do wish that I had added the water because it could have used the added moisture. This made one bundt pan and 1 loaf pan. Thanks for a great recipe!

Ceezie October 17, 2008