Tomato soup quickbread
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Butter |
| 1 | cup | Sugar |
| 1 | Egg | |
| 1½ | cup | Flour |
| 1 | teaspoon | Baking soda |
| 1 | teaspoon | Cinnamon |
| ½ | teaspoon | Cloves |
| 1 | teaspoon | Nutmeg |
| ¼ | teaspoon | Salt |
| ½ | cup | Raisins |
| ½ | cup | Chopped nuts (I've never added any nuts to this bread) |
| 1 | can | (10 3/4 oz.) tomato soup; undiluted |
Directions
This tastes sort of ginger-bready. You can't tell there's a drop of tomato soup in it.
Preheat oven to 350 degrees. Cream butter, sugar and egg. Sift together dry ingredients and add to creamed mixture. Stir in raisins, (nuts), and tomato soup. Mix until well blended. Pour into greased 8 1/2x4½" loaf pan. Bake one hour or until done.
Posted to EAT-L Digest by Beartooth Ranch <beartooth@...> on Sep 16, 1997