This quick bread is delicious for breakfast or dessert as is or toasted and slathered with butter or plain or flavored cream cheese. You can even turn stale quick bread into French toast and a slightly dense bread pudding. Tomato quick bread really needs no adornment but, if you want to gussy it up a bit, sprinkle the top with confectioners’ sugar or coat with a light layer of cream cheese frosting (see recipe below).
1 ½ cups of all-purpose flour
1 teaspn. salt
½ teaspn. baking soda
3 eggs, beaten
1 cup white sugar
1 cup grated green tomato*
1 cup vegetable oil
1 teaspn. vanilla
1 cup chopped, toasted pecans
1 cup raisins (optional)
Preheat oven to 350°F.
Lightly grease the bottom and ½ inch up the sides of a 9x5x3 inch loaf pan; set
aside. In a large bowl combine the flour, salt and baking soda. Make a well in the center of the flour
mixture; set aside.
In a medium bowl combine eggs, sugar, grated tomato, oil and vanilla. Add tomato mixture all at once
to the flour mixture. Stir only until moistened. Fold in nuts and raisins. Spoon batter into prepared pan.
Bake for 1 hour or until a cake tester inserted near center comes out clean. Cool in pan on a wire rack
for a minimum of 15 minutes. GENTLY remove from pan. Cake is very fragile while still warm. Wrap
and store 24 hours before slicing. Freezes well. Makes 1 loaf.
*Drain and remove as much moisture as possible.