Tomato Spice Tea Bread Recipe
Yield: 1 LoafRecipe by luhu.jp
Ingredients:
2 cup: Unbleached All-Purpose Flour,
1 tbsp: Baking Powder,
1 tsp: Ground Cinnamon,
1/2 tsp: Salt,
16 ounce: Ripe Tomatoes, cored peeled
And seeded,
1/3 cup: Vegetable Oil,
1/2 cup: Sugar,
1/2 cup: Packed Brown Sugar,
2: Eggs,
1/4 cup: Almonds, sliced
Directions:
Preheat oven to 350
F. Butter and flour a 9x5x3" loaf pan. In a medium
bowl, combine flour, baking powder, cinnamon. and salt. Mix well and
set aside.
In a food processor or blender, cosrsley puree tomatoes. Measure 1 c
puree. Set aside. In a small mixing bowl combine oil, sugars, and
eggs. Beat at high speed 3 minutes until fluffy.
Add tomato puree and beat well. Gradually add flour mixture, beating
until blended. Pour batter into pan. Sprinkle top with almonds. Bake
at 350
F for 50-55 minutes until skewer inserted in middle comes out
clean. Cool in pan set on rack 5 minutes. Remove from pan, cool on
rack.
Source: Victoria Magazine, August 1994 Typed by Katherine Smith
Cyberealm BBS Watertown NY 315-786-1120
Source from luhu.jp
F. Butter and flour a 9x5x3" loaf pan. In a medium
bowl, combine flour, baking powder, cinnamon. and salt. Mix well and
set aside.
In a food processor or blender, cosrsley puree tomatoes. Measure 1 c
puree. Set aside. In a small mixing bowl combine oil, sugars, and
eggs. Beat at high speed 3 minutes until fluffy.
Add tomato puree and beat well. Gradually add flour mixture, beating
until blended. Pour batter into pan. Sprinkle top with almonds. Bake
at 350
F for 50-55 minutes until skewer inserted in middle comes out
clean. Cool in pan set on rack 5 minutes. Remove from pan, cool on
rack.
Source: Victoria Magazine, August 1994 Typed by Katherine Smith
Cyberealm BBS Watertown NY 315-786-1120
Source from luhu.jp