We loved this bread ! Since my husband is diabetic I did substitute 1 cup of Splenda for the sugar and it turned out great. Thanks for a unique way to use green tomatoes before the frost hits !
Amazing bread! Very tasty, perfect mix of ingredients :) Didn't have pecans, but I can't wait to enjoy another loaf with them included. Lovely to be able to put my green tomatoes from this fall to use and brush up on my baking skills! I can't wait to see the perplexed yet delightful looks on my parents' faces when they taste this bread!
Oh my goodness. I made this last fall when we had an abundance of green tomatoes and this is delicious. I made one batch, and we ate the first loaf within minutes! So I ended up making 3 or 4 more batches (I don't remember) and stuck them in the freezer. So good. I was skeptical but no worries. thank you for sharing something I would have never thought of.
Two Words...LOVE IT!! I have so many green tomatoes left that I plan to make more and pass them out to friends and family. Thanks for sharing this wonderful recipe.
Rating this on behalf of Mom, as I didn't make it. She said it's the best bread she has ever made. She thought the batter was too dry at first, but as it sat it moistened up and was a great consistency. She used half white/ half brown sugar for this. She also said that this actually had an apple-ish taste to it, like if it had been made with Granny Smith apples. Honestly, she made it sound so good I'm looking forward to making it for myself!
I forgot to add to my last post that I used 1 1/2 cups of sugar and 1/2 cup of dark brown sugar as that was all I had.
All of a sudden we have a lot of green tomatoes that are going to be ruined by frost. We have picked them and I am going to make this bread, freeze it and give as gifts. We love the flavor and it is wonderful for a snack or for breakfast instead of the "usual". It is quick and easy to make, which is great!
This is a nice way to use up a few green tomatoes, but you'd never know they'r'e there. The bread is rich and sweet but not overly so. I replaced 1/2 cup of the oil with homemade applesauce, which I think must have had a lot less moisture than regular applesauce, because the batter was very hard to stir for awhile. Next time I'll cut my tomatoes up and add that juice when I add the oil and applesauce, because once that happened it was easy to stir again.
I made this in muffin cups for my son's school class - they were yummy. Slight variations: I used 1 c. white sugar and 1 c. brown, half cup canola oil and half cup applesauce, substituted chopped fresh cranberries for the pecans. They tasted like great spice muffins with little tangy bits all through them. We'll definitely be doing this again next fall!
yummy!!! I couldn't be more happy with the results!!!! The only change I made was using half a cup of oil and half a cup of applesauce.