|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 23g||30%|
|Saturated Fat 7g||37%|
|Total Carbohydrate 49g||18%|
|Dietary Fiber 1g||4%|
|Total Sugars 31g|
|Vitamin C 4mg||19%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This dessert quick bread recipe is a great way to use green tomatoes before a frost sets in. Eastern Europeans are fond of green tomatoes in everything from desserts to jams. They also show up breaded and fried as they do in the South and served as a side dish, sautéed with eggs or onions for a filling breakfast or light meatless meal, and pickled in slices or chopped for a green tomato relish and served as a condiment.
This quick bread is delicious for breakfast or dessert as is or toasted and slathered with butter, green tomato apple chutney or plain or flavored cream cheese. You can even turn stale quick bread into French toast and a slightly dense bread pudding. Tomato quick bread really needs no adornment but, if you want to gussy it up a bit, sprinkle the top with confectioners' sugar or coat with a light layer of cream cheese frosting.
For the Tomato Quick Bread Batter:
1 cup grated green tomatoes, seeds, and skins
1/2 cup light or dark raisins
1/2 cup walnuts, coarsely chopped
3/4 cup sugar
1/2 cup canola oil
2 large eggs, slightly beaten
2 cups all-purpose flour
3/4 teaspoon baking powder
3/4 teaspoon baking soda
3/4 teaspoon salt
1/2 teaspoon cinnamon, optional
For the Cream Cheese Frosting:
1/2 cup (4 ounces) unsalted butter, softened
3 ounces cream cheese, softened
1 1/2 cups confectioners' sugar
2 teaspoons pure vanilla extract
1/4 teaspoon almond extract, optional
Tomato Quick Bread Batter:
Heat oven to 350 F. Lightly coat an 8 x 4-inch loaf pan with cooking spray.
In a large bowl, combine 1 cup grated green tomatoes (or firm red tomatoes), 1/2 cup light or dark raisins, 1/2 cup coarsely chopped walnuts, 3/4 cup sugar, 1/2 cup oil, and 2 large slightly beaten eggs.
In a separate bowl, whisk together 2 cups all-purpose flour, 3/4 teaspoon baking powder, 3/4 teaspoon baking soda, 3/4 teaspoon salt, and 1/2 teaspoon cinnamon, if using. Add to tomato mixture and stir just until well combined. Do not overmix.
Transfer batter to prepared loaf pan and bake 55 minutes or until toothpick tests clean. Let stand 10 minutes before removing from pan and cooling on a wire rack. Allow to cool to room temperature before slicing. Dust with confectioners' sugar, if desired or apply a thin coat of cream cheese frosting.
Cream Cheese Frosting:
In a medium bowl, whip together the 4 ounces softened butter and 3 ounces softened cream cheese until light and fluffy. Whip in 1 1/2 cups confectioners' sugar, 2 teaspoons vanilla, and 1/4 teaspoon almond extract, if using. Spread frosting on completely cool quick bread. Refrigerate. Slice while cold but let the quick bread come to room temperature before serving for best flavor.