This unique quick bread transforms ripe tomatoes into a moist, flavorful loaf that bridges the gap between savory and sweet. The natural acidity of the tomatoes balances the brown and white sugars, while cinnamon adds a warm, comforting aroma. Perfect for tea time or as an accompaniment to cheese boards, this bread has a tender crumb and a rich, complex flavor profile. It’s an excellent way to use up garden tomatoes and offers a surprising twist on traditional spice cakes. The texture is dense yet light, with a slight tang that makes it incredibly addictive. Serve warm with butter or enjoy it cold throughout the week.
Tomato Spice Tea Bread From Loren Martin
Description
This unique quick bread transforms ripe tomatoes into a moist, flavorful loaf that bridges the gap between savory and sweet. The natural acidity of the tomatoes balances the brown and white sugars, while cinnamon adds a warm, comforting aroma. Perfect for tea time or as an accompaniment to cheese boards, this bread has a tender crumb and a rich, complex flavor profile. It&# 226;ÂÂs an excellent way to use up garden tomatoes and offers a surprising twist on traditional spice cakes. The texture is dense yet light, with a slight tang that makes it incredibly addictive. Serve warm with butter or enjoy it cold throughout the week.Ingredients
Directions
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Preheat oven to 375ðF (190ðC).
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Peel and seed the tomatoes, then place them in a blender or food processor.
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Puree tomatoes until coarse, then measure out exactly 1 1/4 cups of the puree.
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In a large bowl, beat eggs, vegetable oil, granulated sugar, and brown sugar with an electric mixer on high speed for 3 minutes, until light and fluffy.
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Add the tomato puree to the egg mixture and mix well until combined.
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In a separate bowl, whisk together flour, cinnamon, baking powder, and salt.
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Gradually add the dry ingredients to the wet mixture, beating on medium speed until just blended; batter will be thin.
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Grease a 6-cup Bundt pan or an 8-inch loaf pan thoroughly.
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Pour batter evenly into the prepared pan and sprinkle the top with sliced almonds.
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Bake for 40 minutes, or until a skewer inserted into the center comes out clean.
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Cool in the pan for 5 minutes, then turn out onto a wire rack to cool completely before slicing.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 776.7kcal
- % Daily Value *
- Total Fat 23.7g37%
- Saturated Fat 4.0g20%
- Cholesterol 93.2mg32%
- Sodium 140.5mg6%
- Total Carbohydrate 129.3g44%
- Dietary Fiber 3.1g13%
- Sugars 60.0g
- Protein 12.3g25%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Do not skip peeling and seeding the tomatoes, as this ensures the correct consistency and prevents excess moisture from making the bread soggy.
Store leftovers in an airtight container at room temperature for up to 3 days, or freeze for longer storage.
If using a loaf pan, you may need to reduce baking time slightly; check for doneness at the 35-minute mark.
This recipe is not vegan due to the eggs; however, you can experiment with egg replacers if needed, though texture may vary.
