Thursday, August 27, 2009

Green Tomato Bread

That's "green tomato" bread, not green "tomato bread." Yep--you can eat green tomatoes in more ways than fried. This bread is every bit as good as zucchini bread--maybe better! It's quite reminiscent of my mother-in-law's plum cake as well. If you're a gardener, you can now use up every last little bit of that tomato crop when frost approaches. Or, if you're like me, you can hope the green tomatoes keep coming in those boxes from the Colvins!

Green Tomato Bread

  • 2 cups green tomatoes, pureed, juice drained and discarded*
  • 1/2 cup canola oil (or other neutral oil)
  • 8-oz. plain yogurt
  • 3 eggs
  • 2 cups sugar
  • 2 cups flour
  • 1 cup whole wheat flour
  • 1/2 t. baking powder
  • 1 t. baking soda
  • 2 t. cinnamon
  • 1/2 t. nutmeg
  • 1/2 t. cloves
  • 1/8 t. salt
*I pureed my tomatoes (cutting out the stem end) until not quite liquified. Then, I poured them into a wire strainer. I measured the pureed tomatoes before I drained them. You can also freeze extra puree--a nice time-saving touch for future loaves.

  1. Preheat oven to 350 degrees. Grease and flour two loaf pans (I used 8x4-inch). Combine oil, yogurt, eggs, sugar, and tomatoes in large bowl; mix well.
  2. Sift together white flour, baking powder, baking soda, and spices. Add to wet ingredients along with whole wheat flour. Stir together just until combined. Batter will be fairly runny.
  3. Divide evenly between the two pans and bake just until a toothpick comes clean from the center of the bread--about 45 minutes. Let cool in the pans, then remove.
  4. Note from recipe originator: to retain moisture, wrap in plastic wrap and store in refrigerator. May be frozen.
Makes 2 loaves

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