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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% | |
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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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Browse similar recipes by category
- 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
- Occasion > Novelty > Bizarre
- Occasion > Taste/Mood > Comfort Food
- Occasion > Everyday
Featured Reviews for This Recipe
From: Texas Daisy
On Nov 23, 2008
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!
From: SugarJen
On Oct 27, 2008
This was pretty good and it sure didn't taste like tomato! I changed the recipe a bit to make it a tad easier on the diet - 1 cup of applesauce and 1T of oil, lighter on the pecans, 1.5 cups of sugar, and half the flour I used was whole wheat. I baked them about 16 minutes in mini muffin cups. With these changes it came out to 2 WW points per muffin. Tasted good but I probably won't make them again since I couldn't leave them alone and ate 4!
From: Rach Court
On Sep 24, 2008
Fantastic, my 3 year old loved it. Used 1/2 cup less sugar and 1/2 applesauce for oil and turned out LOVELY!!!
From: Nana K
On Nov 19, 2008
Recipe was easy and turned out delicious. Very good toasted. I did change the sugar to 1 cup white sugar and 1 cup brown sugar also used 1/2 cup of applesauce and 1/2 cup canola oil. I will definitely make this again. Great way to use up all those green tomatoes before the first frost.
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