We have an abundance of green tomatoes. We have one vegetable eater. Is that even possible? I’m trying to teach them that vegetables taste different based on their preparation. Like how raw onion can be sharp & spicy with a sweet undertone, how cooked onion caramelizes, mellows, spiciness dwindles, sharpness disappears or how something as repulsive as an unripe tomato can be transformed into a spectacular & tasty sweet bread.
This recipe makes two loaves using a 9 x 4 bread pan.
Start by mixing the first four ingredients in a bowl. You can use a mixer if you have one. I just usually mix by hand; less mess and clean up. So you have a bowl with eggs, oil, sugar, and vanilla – make sure to blend it well. Next, incorporate the green tomato puree. It will be a wet mix. Set aside.
Then I measure out the dry ingredients – the flour, salt, baking powder, and spices – and begin to slowly mix the dry ingredients into my wet ingredient bowl. I did this in thirds, but I don’t think there is a steadfast ruling on this. Then fold in the nuts and Craisins (if using).
Pour the batter into two greased (I use the handy spray method) loaf pans.
Bake the bread in a preheated oven of 360 degrees F for 50 minutes. Test with a wooden toothpick to ensure it is baked through. Remove from the oven and cool.
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This is a great recipe to use up all those green tomatoes from the garden. I had enough to make up a couple of bags of the puree’ and put them in the freezer for later. You would never guess that there’s green tomatoes in this bread.
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