Tomato Spice Tea Bread

Tomato Spice Tea Bread

Makes one 9x5~inch loaf

2 cups all-purpose flour

1 tablespoon baking powder

½ teaspoon salt

1 teaspoon ground cinnamon

1/3 cup vegetable oil

½ cup granulated sugar

½ cup packed dark brown sugar

2 large eggs

1 pound tomatoes, peeled, seeded, and pureed to make 1 cup

¼ cup sliced unblanched almonds. (I didn’t use.)

1. Preheat the oven to 350*F. Butter and flour a 9 x 5~inch loaf pan.


2. Combine the flour, baking powder, salt, and cinnamon in a bowl, mix well, and set aside.


3. Combine the oil, granulated sugar, brown sugar, and eggs in a large bowl and beat with an electric mixer until fluffy, about 3 minutes. Beat in the pureed tomatoes. Gradually add the flour mixture, blending well after each addition, to make a wet batter.


4. Pour the batter into the loaf pan, sprinkle the almonds over the top, and bake for 50 to 60 minutes, or until a knife inserted in the center comes out clean. Transfer the pan to a rack to cool for 5 minutes, then remove the bread from the pan and continue to cool it on the rack until room temperature.


5. The bread may be sliced and served right away or wrapped in plastic and stored at room temperature for up to 3 days, in the refrigerator for up to 1 week.
 
Recipe is from  Smith & Hawken
The Gardeners' Community Cookbook
Compiled by Victoria Wise