Prep 20 mins
Cook 50 mins
GREAT bread!! A sellout at the last church bazaar.
Make and share this Green Tomato Bread recipe from Food.com.
- 2 1⁄2 cups flour
- 2 1⁄2 teaspoons baking powder
- 1 teaspoon baking soda
- 1⁄2 teaspoon salt
- 1 cup brown sugar
- 2 teaspoons cinnamon
- 1 teaspoon nutmeg
- 1⁄4 teaspoon ginger
- 1 teaspoon molasses
- 3 teaspoons honey
- 1⁄2 cup vegetable oil
- 1 cup green tomato puree, undrained
- 2 eggs, beaten
- 1 teaspoon vanilla
- 1⁄2 cup chopped walnuts
- 1 cup raisins
- Sift together dry ingredients.
- Add remaining ingredients.
- Beat to mix well.
- Pour into 2 greased and floured 8 by 3 3/4 inch loaf pans.
- Let rest for 10 minutes.
- Smooth loaves and make a slit along the center from end to end.
- Bake at 350F degrees for 45-50 minutes.
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:)
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.
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.