Makes 2 loaves, 12 slices each
Ingredients:
3 2/3 cups all-purpose flour
1 tablespoon baking powder
1 tablespoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon ground allspice or cloves
1 2/3 cups granulated sugar
2 large egg whites
1/2 cup canola oil
1/2 cup buttermilk
2 large eggs
15 ounces of pureed (or very finely chopped) green tomatoes*
Cooking spray
1/2 cup chopped walnuts (optional)
1/2 cup raisins or craisins (optional)
Directions:
Preheat oven to 350°.
In a large bowl, combine flour and next 6 ingredients (through allspice/cloves) in a bowl. Mix with a fork or whisk.
In another large bowl, combine sugar, egg whites, oil, buttermilk, and eggs; beat with a mixer at high speed until well blended. Add tomatoes, beating at low speed until blended. Add flour mixture (and optional nuts/fruit) to tomato mixture, beating at low speed just until combined.
Spoon batter into 2 (9 x 5-inch) loaf pans coated with cooking spray.
Bake at 350° for 50 minutes or until a wooden pick inserted in center comes out clean. Cool 10 minutes in pans on a wire rack; remove from pans. Cool completely on wire rack.
*Any green tomatoes will do: large, small, in-between. I recommend that you chop them in a food processor or high-quality blender (we have a BlendTec) until pureed, then strain most of the liquid. Add 1 tbsp salt, stir, and let stand 10 minutes. More liquid will appear because of the brining. Rinse well a few times, and drain again. Four cups of tomatoes will generally process down to about 15 ounces pureed.
