Tomato spice tea bread
1 loaf
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Unbleached All-Purpose Flour |
| 1 | tablespoon | Baking Powder |
| 1 | teaspoon | Ground Cinnamon |
| ½ | teaspoon | Salt |
| 16 | ounces | Ripe Tomatoes, cored peeled |
| And seeded | ||
| ⅓ | cup | Vegetable Oil |
| ½ | cup | Sugar |
| ½ | cup | Packed Brown Sugar |
| 2 | Eggs | |
| ¼ | cup | Almonds, sliced |
Directions
Preheat oven to 350øF. Butter and flour a 9x5x3" loaf pan. In a medium bowl, combine flour, baking powder, cinnamon. and salt. Mix well and set aside.
In a food processor or blender, cosrsley puree tomatoes. Measure 1 c puree. Set aside. In a small mixing bowl combine oil, sugars, and eggs. Beat at high speed 3 minutes until fluffy.
Add tomato puree and beat well. Gradually add flour mixture, beating until blended. Pour batter into pan. Sprinkle top with almonds. Bake at 350øF for 50-55 minutes until skewer inserted in middle comes out clean. Cool in pan set on rack 5 minutes. Remove from pan, cool on rack.
Source: Victoria Magazine, August 1994 Typed by Katherine Smith Cyberealm BBS Watertown NY 315-786-1120