Green Tomato Bread

This bread is awesome!! Originally from the 1997 Hometown Collection America's Best Recipes The only change I have made is that I add 1/4 tsp nutmeg along with the cinnamon. This bread freezes very well..

• Ready In: 1 hr
• Yields: 2 loaves

Ingredients

• 3  cups all-purpose flour
• 1⁄4 teaspoon baking powder
• 1  teaspoon baking soda
• 1  teaspoon salt
• 2  cups sugar
• 1  tablespoon cinnamon
• 2  large eggs, lightly beaten
• 1  cup  vegetable oil
• 1  teaspoon vanilla extract
• 2  cups  shredded green tomatoes (about 3 medium)
• 1 1⁄2 cups  chopped pecans

Directions

1. Combine first 6 ingredients in a large bowl; make a well in center of mixture.Combine eggs, oil, and vanilla; stir well. Add to dry ingredients, stirring just until moistened. Fold in tomato and pecans. Spoon batter intwo 2 greased and floured 81/2 x41/2x3 inch loaf pans. Bake at 350 degrees for 1 hour or until a wooden pick inserted in center of bread comes out clean. Cool in pans on wire rack 10 minutes. Remove from pans and let cool completely.
2. I usually use mini loaf pans and adjust the cooking time-these freeze wonderfully.