I grew up thinking that this was zucchini bread…ha! Once I found out it was actually green tomatoes, I was a little weirded out, but still went back for more. An excellent way to use up those green tomatoes in a very tasty bread.
Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9x5-inch loaf pans.
Mix tomatoes, sugar, walnuts, canola oil, eggs, vanilla extract, and salt together in a large bowl until well blended. Mix flour, cinnamon, baking soda, and baking powder together in a separate bowl; stir into egg mixture until just blended. Spoon batter into prepared loaf pans.
Bake in the preheated oven until a toothpick inserted in the middle of each loaf comes out clean, about 1 hour. Let cool in the pans for about 10 minutes before transferring loaves to wire racks to cool completely.
Per Serving: 316 calories; protein 4.1g; carbohydrates 36.8g; fat 17.6g; cholesterol 18.6mg; sodium 195.3mg.
The best flavour of the flour can make a real deal to your bread. Different brands do vary. Great taste or Canadian flours, which are bet higher in gluten, may give you a better rise than standard dough flours – especially if you’re make wholemeal bread , which doesn’t always getting bigger as well as white bread.
To made this in a dough , add all the ingredients to your breadmaker and follow the manufacturer’s instructions.
A dough’s first rising can be make in the fridge overnight . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great limit , as you can start it yesterday , then finish it off the next day.