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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 loaves 819g Recipe makes 2 loaves) |
||
| Calories 3115 | ||
| Calories from Fat 1575 | (50%) | |
| Amount Per Serving | %DV | |
| Total Fat 175.1g | 269% | |
| Saturated Fat 21.1g | 105% | |
| Monounsaturated Fat 65.5g | ||
| Polyunsaturated Fat 78.9g | ||
| Trans Fat 0.3g | ||
| Cholesterol 211mg | 70% | |
| Sodium 1935mg | 80% | |
| Potassium 994mg | 28% | |
| Total Carbohydrate 367.1g | 122% | |
| Dietary Fiber 16.7g | 66% | |
| Sugars 211.5g | ||
| Protein 35.5g | 70% | |
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 finely chopped green tomatoes (2 medium)
- 1 1/2 cups of chopped pecans
Directions
1
Combine the first 6 ingredients in large bowl. Make a well in the center of mixture.2
Combine the eggs, oil, and vanilla; stir well. Add to dry ingredients and stir just until moistened. Fold in the tomatoes and pecans.3
Spoon the batter into 2 greased and floured 81/2 by 41/2 inch loaf pans.4
Bake at 350°F for 1 hour or until toothpick inserted comes out clean.5
Cool in pans on wire rack for 10 minutes, then remove and cool completely on wire rack.
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- Course > Breads > Quick Breads
- Main Ingredient > Vegetables
- Main Ingredient > Pasta, Rice & Grains > Grains
- Main Ingredient > Fruit > Nuts
- Cuisine > North American > United States > Southern
- Preparation > Time to Make > < 4 hours
- Preparation > Equipment > Oven
- Preparation > Number of Servings
- Occasion > Seasonal > Spring
- Occasion > Seasonal > Summer
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Featured Reviews for This Recipe
From: Hill Family
On Oct 11, 2007
We have over 3 giant bags of green tomatos and I wasn't sure what to do with them ... when I found this recipe. OMG so glad I did!! Great bread. I forgot the vanilla so I sprinkled it with a vanilla sugar prior to baking. I did take the advice of another reviewer and split the sugar to half brown and half white and cut the oil to 3/4 cup. I didn't have pecans so I used walnuts. I will make this great moist flavorful bread again!
From: ladypit
On Nov 5, 2007
We love this bread. I have tons of green tomatoes left, but most are cherry tomato size and so can't be used to make fried greens. I have made this twice. I used 3/4 cup of olive oil both times. I also used 1/2 white sugar and 1/2 brown sugar. On the second batch I used mostly splenda and regular brown sugar. I used almonds on one batch, and 1/2 walnuts 1/2 dried fruit on the second. This is a really good moist spice bread.
From: LEEZAH4
On Sep 7, 2005
Great bread, I was quite shocked how oily the batter was, but it came out fine. The batter was quite thick so be aware of this. To make it 'pretty' I sprinkled mine with sparkling sugar (prior to baking) from King Arthur flour, I wouldn't recommend that! Upon cutting that beautiful sugary layer fell off..(please don't tell my family that they ate bread w/tomatoes this a.m.) our secret! Thank You Recipe Fairy!
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