5 from 2 votes
Quick Green Tomato Bread
Make this quick green tomato bread to celebrate the change of seasons: it’s moist, sweet with tangy spikes, and utterly delicious!
Prep Time
30 mins
Cook Time
1 hr
Servings:
12
slices
Calories:
287 kcal
Course:
Dessert, Cake, Bread
Cuisine:
American
Ingredients
- ¾ lb tomato 350 g, about 1 ⅓ cups when chopped Notes 2, 3, green
- 1 ¼ ticks butter soft, 150 g/ 12 oz, Note 4
- 1 cup granulated sugar 200 g/ 7 oz
- 3 egg large
- 1 teaspoon vanilla extract
- 1 ⅔ cup all-purpose flour 200 g/ 7 oz
- 1 ½ teaspoons baking powder
- ¼ cup ground almonds 35 g/ 1.2 oz
- scant ½ cup milk 115 ml/ 3 ½ fl.oz, whole
- ¼ cup walnuts or pecans, chopped, 35 g/ 1.2 oz
Instructions
- Preheat the oven to 180°C/ 375°F. Butter and flour the loaf pan.
- Green tomatoes: Wash and dry them. Remove the cores and cut the tomatoes into fine cubes; you will need about 1 ⅓ cups once they are chopped; slightly more or less is OK (See Notes 1,2).
- Chop the walnuts or pecans and set them aside.
- Wet ingredients: Cream the soft butter and the sugar in a large mixing bowl. Add the eggs, one at a time, and mix well after each addition. Stir in the vanilla extract.
- Dry ingredients: In a separate bowl, combine flour, baking powder, a pinch of salt (Note 3), and ground almonds.
- Combine batter: Alternating, add the flour mixture and the milk to the butter-egg mixture.
- Add: Toss the chopped tomatoes with 2 teaspoons of flour. Fold tomatoes and chopped nuts into the batter using a plastic spatula.
- Bake: Pour the batter into the prepared tin. Bake for 55-60 minutes. Check after about 30 minutes; if the top of the bread is already brown, cover it loosely with a piece of aluminum foil to prevent it from getting too dark.
- Check: Stick a toothpick in the middle of the loaf; it should come out clean, with maybe just one or two small crumbs clinging to it.
- Cool: Once baked, cool completely in the tin. Sprinkle with powdered sugar or glaze before serving (Note 5).
Cup of Yum
Notes
- Make a simple icing sugar glaze by mixing 75 g/ ¾ cup/ 2 ½ oz icing sugar (confectioners' sugar) with 3-4 teaspoons lemon juice. The glaze should be thick yet slightly pourable. Pour over the tomato bread and let set shortly.
- You can also make half of the cream cheese frosting I used to cover the Carrot Cake Traybake.
- Always use a digital kitchen scale in baking; it guarantees the best results (Amazon affiliate link).
- I used cherry green tomatoes. If using cherry tomatoes, don’t remove the seeds. If using large tomatoes, remove the seeds from about ½ of the batch to prevent the cake from getting soggy.
- I use unsalted butter and add a pinch of salt to the batter. If using salted butter, leave out the pinch of salt.
- Make a simple icing sugar glaze by mixing 75 g/ ¾ cup/ 2 ½ oz icing sugar (confectioners' sugar) with 3-4 teaspoons lemon juice. The glaze should be thick yet slightly pourable. Pour over the tomato bread and let set shortly. You can also make half of the cream cheese frosting I used to cover the Carrot Cake Traybake.
Nutrition Information
Serving
1slice
Calories
287kcal
(14%)
Carbohydrates
32g
(11%)
Protein
6g
(12%)
Fat
16g
(25%)
Saturated Fat
8g
(40%)
Polyunsaturated Fat
2g
(12%)
Monounsaturated Fat
5g
(25%)
Trans Fat
0.4g
(20%)
Cholesterol
71mg
(24%)
Sodium
181mg
(8%)
Potassium
134mg
(3%)
Fiber
1g
(4%)
Sugar
18g
(36%)
Vitamin A
589IU
(12%)
Vitamin C
7mg
(8%)
Calcium
78mg
(8%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12 slices
Amount Per Serving
Calories 287
% Daily Value*
| Serving | 1slice | |
| Calories | 287kcal | 14% |
| Carbohydrates | 32g | 11% |
| Protein | 6g | 12% |
| Fat | 16g | 25% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.4g | 20% |
| Cholesterol | 71mg | 24% |
| Sodium | 181mg | 8% |
| Potassium | 134mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 18g | 36% |
| Vitamin A | 589IU | 12% |
| Vitamin C | 7mg | 8% |
| Calcium | 78mg | 8% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.