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Nutrition Facts
Serving Size 1 loaves 501g Recipe makes 2 loaves) The following items or measurements are not included below: green tomato puree
Calories 2009
Calories from Fat 728		(36%)
Amount Per Serving		%DV
	Total Fat 80.9g	124%
	Saturated Fat 11.0g	55%
	Monounsaturated Fat 19.8g
	Polyunsaturated Fat 45.0g
	Trans Fat 0.2g
Cholesterol 211mg		70%
Sodium 1791mg		74%
Potassium 1363mg		38%
Total Carbohydrate 303.4g		101%
	Dietary Fiber 10.4g	41%
	Sugars 161.4g
Protein 29.3g		58%
how is this calculated?

Green Tomato Bread

Recipe #17405 | 1¼ hours | 20 min prep | add private note

⁽⁷⁾ RATE IT NOW Print Recipe

By: MizzNezz
Jan 18, 2002

GREAT bread!! A sellout at the last church bazaar.

2 loaves (change servings and units)

Ingredients

2 1/2 cups flour
2 1/2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup brown sugar
2 teaspoons cinnamon
1 teaspoon nutmeg
1/4 teaspoon ginger
1 teaspoon molasses
3 teaspoons honey
1/2 cup vegetable oil
1 cup green tomato puree, undrained
2 eggs, beaten
1 teaspoon vanilla
1/2 cup chopped walnuts
1 cup raisins

Directions

1
Sift together dry ingredients.
2
Add remaining ingredients.
3
Beat to mix well.
4
Pour into 2 greased and floured 8 by 3 3/4 inch loaf pans.
5
Let rest for 10 minutes.
6
Smooth loaves and make a slit along the center from end to end.
7
Bake at 350F degrees for 45-50 minutes.

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Browse similar recipes by category

Course > Breads
Preparation > Time to Make > < 4 hours
Preparation > Simple
Preparation > Number of Servings
Occasion > Everyday

Featured Reviews for This Recipe

From: Tina and Dave

On Sep 19, 2009

A lovely way to use up green tomatoes, and a change from chutney! Thanks for a great and easy-to-follow recipe!

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From: Chef #1357678

On Aug 19, 2009

Due to the blight that swept the Northeast this year, I have hundreds of green tomatoes that I was able to salvage. I pureed half of them and froze in one cup portions for this recipe. This bread is wonderful: moist, dark, and hearty! Perfect for the fall and winter months. I baked them in individual sized pans for 35 minutes.

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From: HeatherFeather

On Jan 27, 2002

This was excellent! I have never eaten such a delicious spice cake! It was very moist and the spice flavor blend was just heavenly. I had a hard time finding a true green tomato in January, so I used the firmest and most under-ripe looking grocery store tomato I could find and it worked out perfectly. One tomato made more than enough puree. I halved the recipe and it worked out just fine. I also omitted nuts and used currants instead of raisins, as that what what I had on hand.

5 people found this review helpful

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From: Charishma Ramchandani

On Jan 21, 2002

I didn't like this recipe, I LOVED LOVED LOVED IT SO MUCH!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!! The day, the minute I saw this, I knew this would be great, A very nice bread, and what a huge loaf I have right here, the aroma has filled my whole house from one end to the other. THANK YOU so much for sharing this recipe. I love it as much as I love your carrot cookies. Just a few things in this recipe - I dont get nutmeg easily here, so, I omitted that and also omitted molasses. I used 4 tsps. of cinnamon instead of 3 and 1/2 cup margarine instead of oil. Also, I used 1 tsp. ginger instead of 1/4 tsp. It took 70 minutes for this bread to be baked in my oven. But, I strongly feel, it was well worth the wait I would recommend this recipe to everyone. Thank you, once again and keep 'em coming