Title: Tomato Spice Tea Bread
Categories: Bread Vegetable
Yield: 1 Loaf

2	c	Unbleached All-Purpose Flour
1	tb	Baking Powder
1	ts	Ground Cinnamon
1/2	ts	Salt
16	oz	Ripe Tomatoes, cored peeled
		And seeded
1/3	c	Vegetable Oil
1/2	c	Sugar
1/2	c	Packed Brown Sugar
2		Eggs
1/4	c	Almonds, sliced

Preheat oven to 350øF. 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 350øF 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

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