Green Tomato Bread

MizzNezz's Note:

GREAT bread!! A sellout at the last church bazaar.

• Total Time: 1 hrs 10 mins
• Prep Time: 20 mins
• Cook Time: 50 mins

Ingredients:

Yield: 2 loaves

• 2 ½ cups flour
• 2 ½ teaspoons baking powder
• 1 teaspoon baking soda
• ½ teaspoon salt
• 1 cup brown sugar
• 2 teaspoons cinnamon
• 1 teaspoon nutmeg
• ¼ teaspoon ginger
• 1 teaspoon molasses
• 3 teaspoons honey
• ½ cup vegetable oil
• 1 cup green tomato puree , undrained
• 2 eggs , beaten
• 1 teaspoon vanilla
• ½ cup chopped walnuts
• 1 cup raisins

Directions:

1. Sift together dry ingredients.
2. Add remaining ingredients.
3. Beat to mix well.
4. Pour into 2 greased and floured 8 by 3 3/4 inch loaf pans.
5. Let rest for 10 minutes.
6. Smooth loaves and make a slit along the center from end to end.
7. Bake at 350F degrees for 45-50 minutes.

Reviews

[Charishma_Ramchandani]

I didn't like this recipe, I LOVED LOVED LOVED IT SO MUCH!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!! The day, the minute I saw this, I knew this would be great, A very nice bread, and what a huge loaf I have right here, the aroma has filled my whole house from one end to the other. THANK YOU so much for sharing this recipe. I love it as much as I love your carrot cookies. Just a few things in this recipe - I dont get nutmeg easily here, so, I omitted that and also omitted molasses. I used 4 tsps. of cinnamon instead of 3 and 1/2 cup margarine instead of oil. Also, I used 1 tsp. ginger instead of 1/4 tsp. It took 70 minutes for this bread to be baked in my oven. But, I strongly feel, it was well worth the wait:) I would recommend this recipe to everyone. Thank you, once again and keep 'em coming:)

[HeatherFeather]

This was excellent! I have never eaten such a delicious spice cake! It was very moist and the spice flavor blend was just heavenly. I had a hard time finding a true green tomato in January, so I used the firmest and most under-ripe looking grocery store tomato I could find and it worked out perfectly. One tomato made more than enough puree. I halved the recipe and it worked out just fine. I also omitted nuts and used currants instead of raisins, as that what what I had on hand.

[Chef #1357678]

Due to the blight that swept the Northeast this year, I have hundreds of green tomatoes that I was able to salvage. I pureed half of them and froze in one cup portions for this recipe. This bread is wonderful: moist, dark, and hearty! Perfect for the fall and winter months. I baked them in individual sized pans for 35 minutes.