TOMATO QUICK BREAD RECIPES

Name: Herbed Tomato Quick Bread
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 10
Ingredients: 3 cups all purpose flour; 1 and 1/2 teaspoons baking powder; 1 and 1/2 teaspoons baking soda; 3/4 teaspoon salt; 1/2 teaspoon black pepper; 1 large tomato (diced (about 2 cups)); 1/4 cup packed fresh basil (finely chopped); 2 cloves of garlic (minced); 2 large eggs (lightly beaten); 1/3 cup extra virgin olive oil; 1/2 cup milk; 1 and 1/2 cups + 1/4 cup shredded cheese (any kind, divided)

HERBED TOMATO QUICK BREAD - FRESH APRIL FLOURS

Herbed Tomato Quick Bread - Fresh April Flours image

A savory bread that comes together quickly using fresh tomatoes and basil. Perfect for using summer produce!

Provided by Lynn April

Total Time 75 minutes

Prep Time 15 minutes

Cook Time 60 minutes

Yield 10

Number Of Ingredients 12

Ingredients

3 cups all purpose flour
1 and 1/2 teaspoons baking powder
1 and 1/2 teaspoons baking soda
3/4 teaspoon salt
1/2 teaspoon black pepper
1 large tomato (diced (about 2 cups))
1/4 cup packed fresh basil (finely chopped)
2 cloves of garlic (minced)
2 large eggs (lightly beaten)
1/3 cup extra virgin olive oil
1/2 cup milk
1 and 1/2 cups + 1/4 cup shredded cheese (any kind, divided)

Steps:

Preheat the oven to 350ºF. Spray a loaf pan with nonstick spray or olive oil. Set aside.
In a large bowl, whisk together the flour, baking powder, baking soda, salt, and pepper. Set aside.
In another large bowl, toss together the tomato, basil, and garlic. Add the eggs, olive oil, and milk, and toss again to coat everything.
Pour the wet ingredients into the dry ingredients and stir until mostly combined. Add 1 and 1/2 cups of the cheese and continue to stir until everything is evenly dispersed. Batter will be thick.
Pour the batter into the prepared loaf pan and spread evenly with a spatula. Sprinkle the remaining 1/4 cup of cheese on top of the batter.
Bake loaf for 55-60 minutes or until a toothpick inserted in the center comes out mostly clean. Allow to cool in the pan at least 15 minutes before removing and serving warm. Store leftovers covered tightly at room temperature up to 3 days, or in the refrigerator up to one week. Since bread is very moist, it will spoil quickly at room temperature. Warm slices in the microwave or toast in a toaster oven or broiler, if desired. Loaf freezes well, up to 2 months. Thaw in refrigerator overnight.

SAVORY TOMATO QUICK-BREAD – FRESH FORK MARKET

Savory Tomato Quick-Bread – Fresh Fork Market image

The original inspiration for this recipe came from Beth D., who praised the easy prep and pizza flavor, as well as that it freezes really well. Up the savory flavor with some chopped olives, fresh basil, or even some cured meat for a delicious starter.

Total Time 0 minutes

Prep Time 0 minutes

Cook Time 0 minutes

Number Of Ingredients 16

Ingredients

oil/grease for pan
1-2 tsp cornmeal
2.5 cups bread or all-purpose flour
1 tsp baking powder
1.5 tsp salt
1 tsp oregano
1/2 cup minced fresh basil or spinach (or 1 tsp dried basil)
1-2 cloves minced raw garlic
1 tsp sugar
1/2 cup shredded mozzarella
1/4 cup grated Parmesan (or other hard, salty cheese)
1.5 cups peeled, chopped tomatoes, reserve and measure the liquid (thawed frozen tomatoes also work)
Appx. 1/3 cup milk
2 eggs, lightly beaten
1/4 cup oil
Optional (but delicious): 1/4 cup each minced, pitted olives and finely chopped prosciutto or other cured meat. If adding, reduce salt to 1 tsp.

Steps:

Set your oven to 375. Lightly grease a standard loaf pan* and sprinkle with cornmeal.
Stir together flour, baking powder, salt, herbs and/or spinach, garlic, sugar, and cheeses in one bowl.
Add enough milk to drained tomato liquid to make a total of 2/3rds cup. Mix in eggs and oil, and then stir all liquid ingredients into flour mixture along with chopped tomatoes (and olives and prosciutto if using) until thoroughly moistened.
Pour batter into greased loaf pan; bake 30 minutes and then reduce heat to 350, bake for another 45 minutes. If bread is browning too quickly, cover with a foil tent. Cool 10 minutes in pan and remove to a cooling rack.

Nutrition Facts : Calories 0, CarbohydrateContent , CholesterolContent , FatContent , FiberContent , ProteinContent , SaturatedFatContent , ServingSize , SodiumContent , SugarContent , TransFatContent

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