Green Tomato Bread
October 20, 2009This quick-bread gives me a great excuse to use up some of those extra green tomatoes that were taken off of the vine before our first frost. I try to never let good food go to waste.
Green Tomato Bread
- 2 3/4 cup flour
- 1 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 teaspoon cinnamon
- 1/2 teaspoon ground ginger
- 1/4 cup chopped crystallized ginger
- 3/4 cup chopped walnuts
- 2 eggs
- 1/3 cup maple syrup
- 1/3 cup melted sweet butter
- 2/3 cup apple cider
- 1 -2 green tomatoes, diced (to make 1 1/4 cups)
Mix the flour, baking powder, baking soda, salt, cinnamon, and ground ginger together, tossing to mix thoroughly. Toss in the crystallized ginger, then the walnuts, separating and coating each piece.
In a medium-size bowl, beat the eggs until light and thickened. Add the maple syrup, butter, and cider, mixing well.
Now fold the dry ingredients into the bowl, add the diced green tomatoes, and stir until just mixed. Pour the mixture into a buttered 9-inch loaf pan and bake in a preheated 350-degree oven for 60-65 minutes, until the edges are browned and start to leave the sides of the pan.
Cool in the pan for 10 minutes, then turn out onto a cooling rack.
Yield: One 9-inch loaf
This recipe is from The L. L. Bean Book of New New England Cookery.
I wrote a ditty, that I never did post, back in September called “Green Pepper and Garlicky Onion Bread”. I must say that my loaf looked very similar to the one you made but with different ingredients. I have never really incorporated green tomatoes in anything and we will have to try this bread while we still have some. It looks delicious! We both enjoy flavorful heavy breads full of good things.:)
Mike, I hope you post the recipe. It sounds very different and I, for one, wouldn’t mind a recipe to use green peppers in a different way. Any bread that has garlic or onion is a great bread!