(This recipe is a real treat, but I cannot take credit for it. A friend of mine passed this along to me, which came from her mom, when she had an abundance of green tomatoes. I truly look forward to the end of tomato season just for this reason!)
3 cups flour
1>/4 tsp baking powder
1 tsp baking soda
1 tsp salt
2 cups sugar
1 tbls cinnamon
2 eggs, lightly beaten
1 cup oil
1 tbls vanilla
2 cups finely chopped or ground green tomatoes (I use my food processor)
Combine the dry ingredients; add the remaining items except tomatoes, being sure to stir just until moistened. It will be thick until you add the tomatoes. Pour batter into prepared loaf pans, 2 large or perhaps 4 mini, and bake at 350 for about an hour.
Pumpkin Pear Bread
(This is another recipe that I adapted from a book, called Too Many Cooks, and it is super delicious! Perfect for the holiday season!)
1 cup oil
3 cups sugar
1 cup water
2 tsp pumpkin pie spice
1/2 tsp ground cloves
1/2 tsp nutmeg
1 1/2 cup pumpkin pie filling
3 1/2 cups flour
2 tsp baking soda
1 1/2 tsp salt
3/4 cup grated pear (from my mom's tree!)
Mix oil, sugar, and eggs until smooth. Blend in water, spices, pear and pumpkin. Add the dry ingredients and mix until blended. Pour into prepared loaf pans, 1 large or 2 mini, and bake at 350 for about an hour for large pans, 30-40 minutes for mini loaves.
I wanted to show you what I did to get as much of the glaze onto the loaves as I could. When you glaze things, much of the first and second coats end up on the wax paper under the food, rather than on it. So, I decided to scrape all the fallen glaze into the center of the wax paper sheet, fold it up and pour the remaining glaze onto the loaves. I did this about three times, moving the cooling rack with the loaves on it between two pieces of wax paper. Tedious, maybe, but that glaze was GOOD!
Besides, it left a really cool design on the wax paper :-)
You probably noticed that I use mini loaf pans a lot. I find that I get a better product in less time, because it cooks all the way through. When I use a large loaf pan, I always feel unsure about the doneness of the bread. Also, mini loaves are perfect sizes for gifts or a quick snack.
I have two more recipes I want to share, but haven't gotten around to baking them yet. But keep your eyes peeled, cause I'm sure to do some baking during this stormy weather comin' our way here in the Pacific Northwest :-))