I like the idea of being a Baker. I watch many a show on The Food Network waiting for the final reveal at the very end, oohing and ahhing with the rest of the audience at the final product, always beautiful despite the constant time constraints and in-fighting the producers toss in there. I love buying cookbooks and discovering new recipes that are a crowd pleaser (aka: the toddler and her older sister are silent during the meal vs. the "how many more bites" conversation creeping in).
In beginning to prepare our back garden for the Fall and picking the last of our tomato plants we quickly realized we have an obscene amount of green tomatoes. I took a few photos, posted them to Instagram asking for recipe ideas and voila! here you have a reader submitted Green Tomato Bread recipe. I include a few notes for substitutions I made along the way but overall it was easy to put together and my oldest has asked for a nut-free version she can take to school. I consider this a #MomWin
- 2 cups finely diced green tomatoes
- 1 cup white sugar
- 3/4 cups chopped walnuts
- 3/4 cup raisins
- 1/2 cup avocado oil * (I only had grapeseed oil and it worked well)
- 1 cup plain yogurt
- 2 eggs
- 1 tablespoon vanilla extract
- 1 teaspoon salt
- 2 cups all-purpose flour
- 1 1/2 cups whole wheat flour
- 1 tablespoon ground cinnamon
- 1/2 tsp. ground cloves *(I didn't have any on hand)
1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9x5-inch loaf pans.
2. Mix tomatoes, sugar, walnuts, raisins, oil, eggs, yogurt, vanilla extract, and salt together in a large bowl until well blended.
3. 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.
4. Bake in the preheated oven until a toothpick inserted in the middle of each loaf comes out clean for about 1 hour. Check at the 50-minute mark however just to be safe. Let cool in the pans for about 10 minutes before transferring loaves to wire racks to cool completely.