Go Back
–+ servings
sliced quick bread with unripe tomatoes on a green white cloth.
Print Recipe
5 from 1 vote

Quick Green Tomato Bread

Make this quick green tomato bread to celebrate the change of seasons: it’s moist, sweet with tangy spikes, and utterly delicious!
Prep Time30 minutes
Cook Time1 hour
Course: Bread, Cakes, Dessert
Cuisine: American
Servings: 12
Calories: 287kcal
Author: Adina

Equipment

Ingredients

  • ¾ lb green tomatoes 350 g, about 1 ⅓ cups when chopped Notes 2, 3
  • 1 ¼ sticks butter soft, 150 g/ 12 oz, Note 4
  • 1 cup granulated sugar 200 g/ 7 oz
  • 3 eggs large
  • 1 teaspoon vanilla extract
  • 1 ⅔ cup all-purpose flour 200 g/ 7 oz
  • 1 ½ teaspoons baking powder
  • ¼ cup ground almonds 35 g/ 1.2 oz
  • scant ½ cup whole milk 115 ml/ 3 ½ fl.oz
  • ¼ cup walnuts or pecans, chopped, 35 g/ 1.2 oz

Instructions

  • Preheat the oven to 180°C/ 375°F. Butter and flour the loaf pan.
  • Green tomatoes: Wash and dry them. Remove the cores and cut the tomatoes into fine cubes; you will need about 1 ⅓ cups once they are chopped; slightly more or less is OK (See Notes 1,2).
  • Chop the walnuts or pecans and set them aside.
  • Wet ingredients: Cream the soft butter and the sugar in a large mixing bowl. Add the eggs, one at a time, and mix well after each addition. Stir in the vanilla extract.
  • Dry ingredients: In a separate bowl, combine flour, baking soda, a pinch of salt (Note 3), and ground almonds.
  • Combine batter: Alternating, add the flour mixture and the milk to the butter-egg mixture.
  • Add: Toss the chopped tomatoes with 2 teaspoons of flour. Fold tomatoes and chopped nuts into the batter using a plastic spatula.
  • Bake: Pour the batter into the prepared tin. Bake for 55-60 minutes. Check after about 30 minutes; if the top of the bread is already brown, cover it loosely with a piece of aluminum foil to prevent it from getting too dark.
  • Check: Stick a toothpick in the middle of the loaf; it should come out clean, with maybe just one or two small crumbs clinging to it.
  • Cool: Once baked, cool completely in the tin. Sprinkle with powdered sugar or glaze before serving (Note 5).

Notes

  1. Always use a digital kitchen scale in baking; it guarantees the best results (Amazon affiliate link).
  2. I used cherry green tomatoes. If using cherry tomatoes, don’t remove the seeds. If using large tomatoes, remove the seeds from about ½ of the batch to prevent the cake from getting soggy.
  3. I use unsalted butter and add a pinch of salt to the batter. If using salted butter, leave out the pinch of salt.
  4. Make a simple icing sugar glaze by mixing 75 g/ ¾ cup/ 2 ½ oz icing sugar (confectioners' sugar) with 3-4 teaspoons lemon juice. The glaze should be thick yet slightly pourable. Pour over the tomato bread and let set shortly.
    You can also make half of the cream cheese frosting I used to cover the Carrot Cake Traybake.

Nutrition

Serving: 1slice | Calories: 287kcal | Carbohydrates: 32g | Protein: 6g | Fat: 16g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.4g | Cholesterol: 71mg | Sodium: 181mg | Potassium: 134mg | Fiber: 1g | Sugar: 18g | Vitamin A: 589IU | Vitamin C: 7mg | Calcium: 78mg | Iron: 1mg