Finished tomato quick bread on a plate
Author: Susan Murray,
  • 4 cups flour
  • 2 ½ cups sugar
  • 2 tsp cinnamon
  • 1 tsp allspice
  • 1 tsp nutmeg
  • 1 ¼ tsp baking soda
  • 1 tsp baking powder
  • 1 tsp salt
  • 2 eggs
  • ½ cup one stick butter, melted
  • 2 tsp vanilla extract
  • 5 cups tomato chunks
  • 1 cup dried cranberries
  • ½ cup chopped pecans optional
  • 1 to mato sliced into ¼” slices
  1. Preheat oven to 350 degree. Grease 2 5x9” loaf pans and line the bottoms with waxed or parchment paper.
  2. Ina large bowl combine the flour, sugar, spices, baking powder, baking soda and salt. Stir them together until well combined.
  3. Put the eggs, melted butter, vanilla and tomato chunks in the bowl of a food processor and pulse two or three times until the tomato has broken down. You will still see some pieces of tomato.
  4. Add the tomato mixture to the dry ingredients and fold together with a spatula until the flour has almost disappeared. Add the cranberries and nuts (if using) and continue to fold until everything has combined. Be careful not to overmix it.
  5. Split the batter equally between the two loaf pans. Use the spatula to spread the batter and then top with tomato slices.
  6. Bake in the center of a 350 degree oven for 50-60 minutes until the bread is done. Cool for 10-15 minutes in the pans and then carefully turn out onto a wire rack to cool completely.