Green Tomato Bread

This Green Tomato Bread is a delightful twist on traditional quick breads, offering a complex flavor profile that balances the tartness of unripe tomatoes with the warmth of cinnamon and cloves. The texture is moist and dense, reminiscent of a fruitcake but lighter and more refreshing. Sweetened generously with sugar and studded with plump raisins and crunchy pecans, it makes for an impressive centerpiece at brunch or a perfect accompaniment to afternoon tea. While the concept might seem unusual, the acidity of the green tomatoes cuts through the sweetness beautifully, creating a sophisticated dessert that feels both homemade and elegant.

Cooking Method: Baking, Boiling

Cuisine: Global

Courses: Baked Goods

Difficulty: Intermediate

Servings: 2

Calories: 550

Dietary: Vegan

Description

This Green Tomato Bread is a delightful twist on traditional quick breads, offering a complex flavor profile that balances the tartness of unripe tomatoes with the warmth of cinnamon and cloves. The texture is moist and dense, reminiscent of a fruitcake but lighter and more refreshing. Sweetened generously with sugar and studded with plump raisins and crunchy pecans, it makes for an impressive centerpiece at brunch or a perfect accompaniment to afternoon tea. While the concept might seem unusual, the acidity of the green tomatoes cuts through the sweetness beautifully, creating a sophisticated dessert that feels both homemade and elegant.

Directions

1
Preheat oven to 350°F (175°C). Grease two 9x5-inch loaf pans with butter or cooking spray.
2
Peel and core the green tomatoes, discarding the seeds.
3
Blend the tomato pieces in a blender or food processor until smooth and creamy, yielding approximately 2 cups of pulp.
4
Place raisins in a small bowl and cover with 2/3 cup boiling water. Set aside to soak and cool, which will plump the raisins.
5
In a large mixing bowl, cream the vegetable shortening and sugar together until light and fluffy.
6
Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next.
7
Add the 2 cups of tomato pulp, the soaked raisins, and the water they were soaked in to the wet mixture. Beat well until combined.
8
In a separate bowl, whisk together the flour, baking soda, salt, baking powder, cinnamon, cloves, and chopped nuts.
9
Add the dry ingredients to the wet mixture in three additions, stirring gently but thoroughly after each addition until just combined. Do not overmix.
10
Divide the batter evenly between the two prepared loaf pans.
11
Bake for 1 hour and 10 minutes, or until a toothpick inserted into the center of the loaves comes out clean.
12
Allow the bread to cool in the pans for 10 minutes, then turn out onto wire racks to cool completely before slicing.

Nutrition Facts

Servings 2 cups

Amount Per Serving
Calories 550kcal

% Daily Value *
Total Fat 18.5g29%
Saturated Fat 4.5g23%
Cholesterol 47mg16%
Sodium 1870mg78%
Total Carbohydrate 89g30%
Dietary Fiber 3.2g13%
Sugars 49g
Protein 9g18%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: green tomato, bread, sweet bread, raisins, pecans, cinnamon, cloves, baking, quick bread, dessert, brunch, tomato pulp, spiced, fruit bread, holiday baking, vegetarian, homemade, loaf, tea time, autumn recipe

Read it online: https://www.chefs-mate.com/recipe/green-tomato-bread/