Jim's tomato-cilantro bread

Yield: 1 servings

Measure Ingredient
\N \N Makes one 9x5 loaf
2 cups Flour
1 teaspoon Baking soda
1 tablespoon Baking powder
1 teaspoon Salt
1 teaspoon Ground cumin
½ cup Fresh cilantro leaves, firmly packed
2 eaches Whole green onions, cut into 1-inch pieces (or more, to taste)
3 eaches Tomatoes, seeded and quartered
1 each Jalapeno pepper, roasted and seeded (or more, to taste)
1 tablespoon Tomato paste
¾ cup Sugar
3 larges Eggs

Preheat oven to 350 F. Place flour, baking soda, baking powder, salt and cumin in work bowl of food processor with metal blade and process for 2 seconds. Move dry ingredients to another bowl. Process cilantro and green onion for 5 seconds. Add tomatoes and tomato paste (and jalapeno if wanted) and process until tomatoes are pureed, about 10 seconds. Add sugar and process for 30 seconds, stopping to scrape down sides of bowl. Add eggs and process for 1 minute, or until mixture becomes fluffy. Return dry ingredients to processor and combine by turning machine on and off 4 to 5 times until mixture is just incorporated. Pour mixture into greased and floured 9-inch by 5-inch loaf pan. Spread the mixture evenly and bake at 350 F for 45 minutes or until browned. Let the bread cool in the pan for 10 minutes and turn onto wire rack to cool completely. This bread is great alone or with butter. For an extra special treat, spread the bread with Jalapeno Cream Cheese. JALAPENO CREAM CHEESE 4 oz cream cheese 1 jalapeno, finely chopped (vary to taste) Whip cream cheese until soft and mix in chopped jalapeno. From the collection of Jim Vorheis


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