Tomato soup quickbread

Yield: 1 Servings

Measure Ingredient
2 tablespoons Butter
1 cup Sugar
1 \N 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

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

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