GREEN TOMATO BREAD

Tested size: 12-16 servings; makes two 8-by-4-inch loaves

INGREDIENTS

• 3 cups flour
• 1/4 teaspoon baking powder
• 1 teaspoon baking soda
• 1 cup granulated sugar
• 1 cup packed light brown sugar
• 1 tablespoon ground cinnamon
• 1 teaspoon salt
• 2 large eggs, lightly beaten
• 1 cup vegetable oil
• 1 teaspoon vanilla extract
• 2 cups grated green tomato (from about 2 medium tomatoes), skin, seeds and pulp included
• 1 1/2 cups toasted pecans, chopped (see NOTE)
• Confectioners' sugar, for dusting (optional)

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DIRECTIONS

Position a rack in the bottom third of the oven; preheat to 350 degrees. Grease the loaf pans with bakers' spray (oil and flour).

Whisk together the flour, baking powder, baking soda, granulated sugar, brown sugar, cinnamon and salt in a mixing bowl, breaking up any lumps of brown sugar. Make a well at the center.

Combine the eggs, oil and vanilla extract in a liquid measuring cup, stirring well. Add this mixture to the dry ingredients and stir just until moistened. The batter may look dry; that's okay. Fold in the tomato flesh and pecans. 

Turn the mixture into the prepared baking pans. Bake for 55 minutes to an hour, turning the pans front to back halfway through, or until a tester inserted into the center comes out clean.

Transfer to a wire rack; cool (in the pans) for 10 minutes, then remove from the pans and cool completely before serving or storing.

Dust with confectioners' sugar, if desired.

NOTE: To toast the pecans, preheat the oven to 350 degrees. Spread the pecans on a rimmed baking sheet; toast in the oven for 6 to 8 minutes, until lightly browned and fragrant. 

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