I’ve made this several times since it is so ridiculously simple. Making this for freezer meals and sharing it with my friends who have new kids is one of my favorite things to do. You may put all the ingredients in a freezer bag before or after cooking this dish, then freeze it. It makes a terrific freezer dinner.
| Prep Time: | 20 mins |
| Cook Time: | 1 hr |
| Additional Time: | 10 mins |
| Total Time: | 1 hr 30 mins |
| Servings: | 20 |
| Yield: | 2 9×5-inch loaves |
Ingredients
- 2 cups finely diced green tomatoes
- 2 cups white sugar
- 1 ½ cups chopped walnuts
- 1 cup canola oil
- 2 eggs
- 1 tablespoon vanilla extract
- 1 teaspoon salt
- 3 cups all-purpose flour
- 1 tablespoon ground cinnamon
- 1 teaspoon baking soda
- ¼ teaspoon baking powder
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9×5-inch loaf pans.
- Mix tomatoes, sugar, walnuts, canola oil, eggs, vanilla extract, and salt together in a large bowl until well blended. Mix flour, cinnamon, baking soda, and baking powder together in a separate bowl; stir into egg mixture until just blended. Spoon batter into prepared loaf pans.
- Bake in the preheated oven until a toothpick inserted in the middle of each loaf comes out clean, about 1 hour. Let cool in the pans for about 10 minutes before transferring loaves to wire racks to cool completely.
Nutrition Facts
| Calories | 316 kcal |
| Carbohydrate | 37 g |
| Cholesterol | 19 mg |
| Dietary Fiber | 2 g |
| Protein | 4 g |
| Saturated Fat | 2 g |
| Sodium | 195 mg |
| Sugars | 21 g |
| Fat | 18 g |
| Unsaturated Fat | 0 g |
Reviews
Just when I thought our tomato season was about over, my husband picked some green ones before the bugs started dining on them. Looked around for something different and found this recipe. Made it this morning and we each ate 3 slices this afternoon. Delicious! I put the tomatoes in the food processor and pureed them. Had to substitute pecans because I had no walnuts. The batter was green and a little runny but baked up to a nice brown, like spicey sweet breads do. Oh, and I baked it in my sun-oven, which averaged a temperature of 300 F and took about an hour and half to bake. Will make again!
I made this per the recipe and it is delicious. I was nervous about making bread with green tomatoes but happy I did! Everyone loved it and I’ll be making it again!
My daughter really liked it and I like it but think it has too much sugar. I used 1 and 3/4 c sugar and still think it would be better with less
A neighbor gave me a bag of green tomatoes which I had never had before, so I went searching for recipes and came across this one. I gave one loaf to her and one to another neighbor, and both of them raved about how good this bread is – they absolutely loved it! It took the one who gave me the tomatoes a while to figure out what the “secret ingredient” was (I didn’t tell them when I gave them the bread), and the other one had no idea. This is definitely a keeper, but I had one small issue – the breads didn’t rise as much as my quick breads usually do. It seems to me the amount of baking soda is too little; I might try adding more next time. Did anyone else have this issue?
Delicious, and you can’t tell there are green tomatoes in it at all. Next time I will cut out about 1/4 of the sugar. Mine was a little dry, too, probably because my tomatoes were very green and not very juicy, but if I throw in a tomato next time that’s just a tiny bit riper and juicier, it will probably solve that problem.
*Tip I purée the tomatoes and drain about 80% of the liquid. You can also add additional spices which makes a great holiday or Christmas sweet bread. For this I’ve used 1/2 tsp of powdered cardamom & ginger, 1/4 tsp clove, nutmeg (mace, as well if you have it) and the recommended 1Tbsp of cinnamon. Also makes yummy 24 muffins and takes about 40 minutes for the muffins to be ready. I’ve made this 2 years running now and it is now my go-to during harvest season!
Really different – hearty and SO good. I’ve made it a few times. Once following the recipe exactly. Other times subbing for wheat flour, subbing sugar for half brown sugar, subbing canola oil for half applesauce. Each and everytime its been delicious. I never tell anyone it’s green tomatoes until AFTER they say how much they like it!
Great receipe, I’ll make it again. I made one change, because I didn’t have enough walnuts I put 3/4 of a cup each of walnuts and dark chocolate chips. Very tasty!
This is so good. Have made 10 loaves and given to neighbors and everyone has enjoyed and asked for the recipes. Make with whole grain flour and unrefined sugar. Add applesauce and 1/2 the oil and one egg. Still really good.
Excellent recipe! I had so many green tomatoes and found this recipe. I would have never imagined making bread with green tomatoes! I followed the recipe with just one change, I used 1.5 cups white sugar 1/2 cup brown sugar because I was running out of sugar. I used greener and firmer tomatoes. This recipe is so good I’m dicing and freezing 2 cup portions with my food saver so I won’t have to wait until next year to make more! This recipe is a huge hit, and every bit as good as zucchini bread! I did not have any issues with this recipe at all and it was really moist This will be my go to recipe every year to come
It took me 2 days to talk myself into trying to make this bread with green tomatoes (the thought of making bread with green tomatoes wasn’t too appealing) I read the reviews before trying this recipe and reduced the sugar by 1/2 cup and used 1/2 cup applesauce for 1/2 the oil…it was really good but then I FOLLOWED THE RECIPE just like it was written and it was AMAZING!! A definite keeper, all of my family and neighbors love it too! I would use only the hard green tomatoes instead of ones that start getting the gel like around the seeds as they ripen. The recipe is excellent as written.
So delicious! I will make this recipe again and again!
i didn’t use nuts and did half oil and half butter – but it is just ok
I love using up everything in our garden at the end of season and stumbled onto this bread! Well this bread has surprised all my Senior Friends as well as the Construction Crew where my son is employed!!! They can’t wait til October when the garden is pulled up! ??????
I make this exact recipe, but I have always used 1 tsp, not tbsp of vanilla. I find that the batter is very thick and dry even though the tomatoes will release some liquid. I add 1/4 to 1/2 cup milk to the batter and have excellent results. I add enough milk so the batter is not dry, but still somewhat thick.
I made this with 3 heaping cups of finely diced tomatoes, because I had many to use up! Turned out great 🙂
Very moist, delicious. I made it with whole wheat flour and minus about 1/3c of the sugar. I used my push-chopper on the tomatoes and it took very little time. Easy and highly recommended.
The best thing ever! I followed the recipe to the letter. I would never have thought “hmm, let’s use green tomatoes in a dessert bread”. So, so good!
This turned out great. I will definitely make again. The only thing I did differently was to add an extra egg for 3 total. No one will know it’s green tomatoes.
I halved the ingredients to just make one loaf. I wanted to try it and I only had 1 cup’s worth of green tomatoes. I do prefer zucchini bread, but it’s pretty good.
It is delicious and easy but mine came out very crumbly. I made it as per the recipe but would will try adding raisins or choclate chips next time.