Green Tomato Bread
photo by lets.eat
- Ready In:
- 1hr 10mins
- 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 finely chopped green tomatoes (2 medium)
- 1 1⁄2 cups of chopped pecans
- Combine the first 6 ingredients in large bowl. Make a well in the center of mixture.
- Combine the eggs, oil, and vanilla; stir well. Add to dry ingredients and stir just until moistened. Fold in the tomatoes and pecans.
- Spoon the batter into 2 greased and floured 81/2 by 41/2 inch loaf pans.
- Bake at 350°F for 1 hour or until toothpick inserted comes out clean.
- Cool in pans on wire rack for 10 minutes, then remove and cool completely on wire rack.
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.
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!
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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!
I was very hesitant about this recipe at first, but with 10lbs of green tomatoes wasting away on the vine, I didn't have much to lose. As some of the other reviews recommended, I substituted 1/2 of the oil for apple sauce. Also, instead of using pecans, I used dried cranberries and blueberries. It turned out great! Definately a recipe I'll use for years to come!
RECIPE SUBMITTED BY
I have 6 children 4 boys and 2 girl,ilove to cook and try lots of different foods,my real name is Britt and i live in louisiana i like to collect recipes,cookbooks,dolls,and angels,i just started having a intrest in teacups and teapots,i also like amish rag dolls.