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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 loaves 819g Recipe makes 2 loaves) |
||
| Calories 3115 | ||
| Calories from Fat 1576 | (50%) | |
| Amount Per Serving | %DV | |
| Total Fat 175.1g | 269% | |
| Saturated Fat 21.1g | 105% | |
| Monounsaturated Fat 65.6g | ||
| 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 35.4g | 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
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- Preparation > Time to Make > < 4 hours
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- Occasion > Seasonal > Spring
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Featured Reviews for This Recipe
From: Chef #1381800
On Nov 20, 2009
I made this in muffin cups for my son's school class - they were yummy. Slight variations: I used 1 c. white sugar and 1 c. brown, half cup canola oil and half cup applesauce, substituted chopped fresh cranberries for the pecans. They tasted like great spice muffins with little tangy bits all through them. We'll definitely be doing this again next fall!
From: terryjean
On Aug 25, 2009
yummy!!! I couldn't be more happy with the results!!!! The only change I made was using half a cup of oil and half a cup of applesauce.
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: 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!
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