Amazing Green Tomato Bread Recipes

Steps:

• Combine the first 6 ingredients in large bowl. Make a well in the center of 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 81/2 by 41/2 inch loaf pans.
• Bake at 350°F for 1 hour or until toothpick inserted comes out clean.
• Cool in pans on wire rack for 10 minutes, then remove and cool completely on wire rack.

Steps:

• 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.

Steps:

• Sift together dry ingredients.
• Add remaining ingredients.
• Beat to mix well.
• Pour into 2 greased and floured 8 by 3 3/4 inch loaf pans.
• Let rest for 10 minutes.
• Smooth loaves and make a slit along the center from end to end.
• Bake at 350F degrees for 45-50 minutes.

Steps:

• 1. Preheat the oven to 350'; butter 2 loaf pans.Pyrex is best!
• 2. In a spacious bowl, combine/or sift in flour, baking powder,soda,salt and cane sugar.
• 3. In a small bowl, lightly beat the eggs, add vegetable oil and vanilla extract.Mix well.
• 4. Pour liquid ingridients into well in the center of dry ingridients.Stir with a sparula,till just combined;do NOT overmix! Gently mix in green tomatoes.It might seem like it's alot of tomatoes, but do NOT worry!
• 5. Devide the dough evenly into the buttered pans and bake for one hour ,untill a toothpick comes out clean out of center of breads. Cool on wire racks. Amazing warm with some butter! Or the next day with some lemon curd!

Steps:

• Preheat oven to 350*F. Grease two 9x5 bread pans and set aside. Tip: You may want to put a piece of parchment paper on the bottom or nonstick foil. Mine tend to stick a little to the pan when only using cooking spray. In a mixing bowl combine sugar and oil. Mix well. Add eggs, vanilla and salt. Mix well again, scraping sides of bowl as needed. Add cinnamon, baking soda, and baking powder. Slowly add flour until completely combined. Mixture will be thick. Add in diced tomatoes and stir well. Mixture will thin out from moisture tomatoes bring. If adding walnuts, add now. (Photos are with walnuts) Pour half of batter in each pan. Bake for 1 hour or until a toothpick comes out clean from center of bread. Cool for 5 minutes in pan and then remove from pan and cool on a rack.

Steps:

• Combine first 6 ingredients in a large bowl; make a well in center of mixture.Combine eggs, oil, and vanilla; stir well. Add to dry ingredients, stirring just until moistened. Fold in tomato and pecans. Spoon batter intwo 2 greased and floured 81/2 x41/2x3 inch loaf pans. Bake at 350 degrees for 1 hour or until a wooden pick inserted in center of bread comes out clean. Cool in pans on wire rack 10 minutes. Remove from pans and let cool completely.
• I usually use mini loaf pans and adjust the cooking time-these freeze wonderfully.

Steps:

• 1. Beat eggs, then gradually beat in sugar, then oil. Combine dry ingredients; add to first mixture alternately with the green tomato's. Stir in nuts, raisins and vanilla. Spray a 8 or 9-inch loaf pan with non-stick spray and pour mixture into pan. Bake on lowest rack at 350^ for 55 minutes or until test with toothpick is done. Let stand about 10 minutes, remove and cool on wire rack. This moist bread keeps well and freezes great.