Green Tomato Bread

by on December 9, 2016 » Add the first comment.
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Green Tomato Bread

Using a preheated cast iron skillet gives your bread a nice crisp crust.


  • 2 eggs
  • 1 C sugar
  • 1/2 C canola oil
  • 1/2 tsp vanilla
  • 1-1/2 C flour
  • 1/2 tsp salt
  • 1/4 tsp cloves
  • 1/2 tsp baking powder
  • 1/2 tsp soda
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1 c green tomatoes*

Step by Step

  1. *Green tomatoes: Harvest your green tomatoes, any kind will do. (cherry, large, plum, whatever.)
  2. Wash them, and cut off stems and bad spots.
  3. Run them through a food processor with the grater disk.
  4. Remove (or chop) any large pieces that sneak through. You could pulse them in a blender.
  5. Put in a strainer and drain, for at least 1/2 hour.
  6. You can use them right away, or freeze them in 1 cup batches, and use at another time.
  7. Vacuum seal them for maximum freezer life. Be sure to label your storage containers.
  8. Start preheating 8″ cast iron skillet to 400º
  9. Cream together the eggs and the sugar
  10. Add 2 TBL cold butter to your skillet
  11. Add everything else except the flour
  12. Mix well, then add the flour – DO NOT OVERMIX or your bread will be tough
  13. Spread the now-melted butter across the bottom of the pan
  14. Put the quick-bread batter into the skillet
  15. Bake 50 minutes.  Do the “old clean knife trick” and if it does not come out clean, bake another 10 minutes.
  16. Let cool 10 minutes before trying to remove from skillet.  It should shrink and pull away from the sides for you.


Find more like this: Breads, Pasta, Potatoes, Starches

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