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"I would like to find a stew that will give me heartburn immediately, instead of at three o'clock in the morning."--John Barrymore

Green Tomato Quick Bread Recipe

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This recipe for Green Tomato Quick Bread is from St. Mary's Church, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 c. all-purpose flour (or substitute 1 c.whole wheat)
1⁄4 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
1½ - 1¾ c. sugar (part brown sugar)
1 T. cinnamon (or part nutmeg, ginger or clove)
2 large eggs, lightly beaten
1 c. vegetable oil
2 tsp. vanilla extract (sub half or all almond extract)
2 c. green tomatoes, finely chopped (2 medium-large)
1½ c. toasted chopped pecans (or almonds, or cranberries* but pecans are the best)
Directions:
Directions:
Preheat oven to 350º. Combine the first 6 ingredients in a large bowl. Make a well in the center of the mixture.

Combine the eggs, oil, and vanilla; stir well. Add to dry ingredients and stir just until moistened. Fold in the tomatoes and pecans. Spoon the batter into 2 greased and floured 8½"x4½" loaf pans.

Bake for 1 hour (if using muffin cups, bake 16 minutes) or until toothpick inserted comes out clean. Cool in pans on wire rack for 10 minutes, then remove and cool completely on wire rack.

*If using cranberries, use 2 c. sugar and a bit less cinnamon.

This is a moist sweetbread that I make when there are green tomatoes on my plants that won't ripen before frost.

 

 

 

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