Tomato soup quickbread

1 Servings

Ingredients

QuantityIngredient
2tablespoonsButter
1cupSugar
1Egg
cupFlour
1teaspoonBaking soda
1teaspoonCinnamon
½teaspoonCloves
1teaspoonNutmeg
¼teaspoonSalt
½cupRaisins
½cupChopped nuts (I've never added any nuts to this bread)
1can(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