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Tomato Bread

Green Tomato Quick Bread

Green Tomato Quick Bread is a tasty bread that makes great use of excess green tomatoes. Warm spices complement the loaf that is filled with shredded green tomatoes, raisins, nuts, and candied peel or citron.

Course Bread, Sweet Treats
Cuisine Canadian
Servings 12
My Island Bistro Kitchen Barbara99

Ingredients

  • 1 cup green tomatoes, shredded (apx. 7 oz pre-blotted) (San Marzano tomatoes work best)
  • 2 cups all-purpose flour
  • 2 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • 1¼ tsp cinnamon
  • ¼ tsp nutmeg
  • ¼ tsp ginger
  • 1/8 tsp cloves
  • 2 large eggs, room temperature
  • ½ cup brown sugar, firmly packed
  • ½ cup granulated sugar
  • ½ cup vegetable oil
  • 2 tbsp orange juice, room temperature
  • 1 tsp pure vanilla extract
  • 2 tsp finely grated orange rind
  • 2/3 cup raisins
  • 1/3 cup chopped pecans or walnuts
  • 1/3 cup candied peel or citron

Instructions

  1. Position oven rack in center of oven and preheat oven to 350°F. Line 9”x5”3” loaf pan with strips of parchment paper (one strip horizontally across the pan and one strip vertically down the length of the pan), leaving enough paper overhang with which to grasp and lift the loaf to remove it from the pan. Spritz parchment-lined pan very lightly with cooking oil.

  2. Shred the green tomatoes using a medium hole-sized grater. Place shredded tomatoes on a clean tea towel and roll up the towel to remove/blot some of the excess moisture from the tomatoes. It is not necessary to completely dry the tomatoes but blotting out some of the moisture will ensure the loaf is not soggy wet.

  3. In a large bowl, sieve all the dry ingredients together. Make a well in the center of the ingredients.

  4. In bowl of stand mixer fitted with whisk attachment, whisk the eggs at medium speed until frothy. Beat in the sugars until well blended. Reduce speed to medium-low and add the vegetable oil, orange juice, vanilla, and orange rind and whisk until combined with the eggs and sugars. With mixer set on slow speed, stir in the shredded green tomatoes just until they are incorporated with the wet ingredients.

  5. Remove bowl from mixer stand and pour the wet ingredients into the well in the dry ingredients. Stir just until all the dry ingredients are barely incorporated. Do not overmix as it will result in a tough bread. Stir in the raisins, nuts, and candied peel or citron.
  6. Spoon batter into prepared pan and, using a knife, smooth the top of the loaf. Bake for approximately 55-60 minutes, or until cake tester inserted into center of loaf comes out clean. Let loaf rest in pan for 10 minutes after removing from oven then transfer the loaf to a wire rack to cool completely before cutting.

Recipe Notes

Yield: One loaf, apx. 12-14 slices (sliced approximately ½” thick)

Note: Bread is best made the day before it is needed. Let cool completely on wire rack then place in airtight plastic bag and store in refrigerator overnight. Loaf freezes well either wholly or in slices.