Green Tomato Quick Bread

Green Tomato Bread

Barbara Rolek

Prep: 20 mins
Cook: 55 mins
Total: 75 mins
Servings: 12 servings
Yield: 1 loaf
Nutrition Facts (per serving)
416 Calories
23g Fat
49g Carbs
5g Protein
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Nutrition Facts
Servings: 12
Amount per serving
Calories 416
% Daily Value*
Total Fat 23g 30%
Saturated Fat 7g 37%
Cholesterol 58mg 19%
Sodium 280mg 12%
Total Carbohydrate 49g 18%
Dietary Fiber 1g 4%
Total Sugars 31g
Protein 5g
Vitamin C 4mg 19%
Calcium 44mg 3%
Iron 1mg 8%
Potassium 145mg 3%
*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.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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

Steps to Make It

Tomato Quick Bread Batter:

  1. Heat oven to 350 F. Lightly coat an 8 x 4-inch loaf pan with cooking spray.

  2. 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.

  3. 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.

  4. 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:

  1. 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.