This time of year often finds gardeners scrambling to harvest unripened tomatoes before frosty weather ruins them. Whether large or small, it’s a shame to waste all that green goodness. But that leads to a common dilemma: what to do with all those green tomatoes!
ingredients for Green Tomato Bread (click on any image to enlarge)
Mind you, that’s not exactly a bad problem to have. We make all kinds of savory things with our green tomatoes – things like relish, salsa and chutney. And we make yummy fried green tomatoes too. However, this quick bread recipe appeals to the sweet tooth. It’s a lot like zucchini bread, but instead of grated squash it uses cooked green tomatoes.
Green Tomato Bread
Whole wheat pastry flour gives this bread a big nutritional boost, and a lovely color. Green tomatoes add moisture and texture, but remain pretty well undetectable to picky eaters. The pureed tomato and sugar mixture can be prepared and frozen for later use.
Green Tomato Bread 
Print This Recipe
Adapted from various sources
2 cups green tomatoes, cored and cut into 1/2-inch pieces (with juice and seeds)
3/4 cups sugar, divided
1/3 cup softened butter
2 eggs
1 tsp vanilla extract
1-1/2 cups whole wheat pastry flour
1/2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1/2 tsp ground cinnamon
1/4 tsp ground cloves
1/8 tsp ground nutmeg
1/2 cup chopped walnuts
1. Preheat oven to 350°F. Coat a 9x5x3-inch loaf pan with cooking spray.
2. Cook 2 cups of chopped green tomatoes in small saucepan with 1/4 cup sugar for 5-10 minutes until soft. Puree in blender (makes about 1 cup of puree).
3. In mixer, cream together butter and remaining 1/2 cup sugar. Add eggs and vanilla and beat well.
4. In a medium bowl, sift together flour, baking powder, soda, salt, cinnamon, cloves and nutmeg.
5. Add flour and pureed tomatoes alternately to creamed mixture and mix until just combined. Fold in chopped walnuts.
6. Pour into prepared pan. Bake for 45-50 minutes until browned, and inserted toothpick comes out clean. Remove from pan, cool on rack.
Servings: 16
Nutrition Facts
Nutrition (per serving): 154 calories, 68 calories from fat, 7.8g total fat, 26.4mg cholesterol, 179mg sodium, 117.4mg potassium, 19.4g carbohydrates, 1.9g fiber, 10.5g sugar, 3.2g protein, 23.4mg calcium, <1g saturated fat.
Now that’s different, I think my wife will like this recipe…she is in charge of all things bread.
Dave you have some of the most interesting recipes. I have only used green tomatoes for pickles with dill and didn’t really care for them. I am going to have quite an arsenal of recipes for next year. Thanks.
I’ve been expanding my recipe list for green tomatoes too!
Love the way you set up the recipe to print…she said she would make it today.:) Lucky me.
I hope you all enjoy it! I’m going to freeze our leftovers before we eat the whole loaf.
I’ve made green tomato jam, soup even, but bread…never! What a fun idea, and definitely one I’m going to have to try. I like the idea of being able to freeze the puree too. I freeze a lot of shredded zucchini to turn into bread throughout winter, so we don’t get inundated all at once, and it freezes better than the bread. I assume the same would be true of the tomato puree too.
I’m thinking the green tomato puree will freeze just fine, since it’s really a fruit. I decided to go ahead and add the sugar before freezing which should help preserve it as well.
That sounds delicious. Cinnamon, nutmeg and cloves sound perfect for the season.
What a fabulous idea! I love vegetables in breads and cakes for the moisture they bring but I would never have thought of green tomatoes!
Another fine idea for using up those green tomatoes. Mine are gone for the year but I will file this one away for next year. 😀
She made it last night and we both really liked it..thanks again for the recipe.