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Tomato Spice Bread

1 pound ripe red tomatoes
1/2 cup egg substitute
1/3 cup applesauce
1/2 cup granulated sugar
1/2 cup light brown sugar
1 1/2 cups unbleached white flour
1/2 tsp. each allspice, nutmeg, & cloves
1 tsp. cinnamon
1/2 tsp. baking powder
1 tsp. baking soda
1/4 cup sliced almonds (optional) Pinch of salt
Cooking spray

Preheat oven to 350. Spray a 6-cup bundt pan or other decorative
ring mold, or an 8 -1/2 x 4-1/2-inch loaf pan.

Cut tomatoes in wedges and remove seeds. In a food processor or
blender, puree tomatoes until almost smooth, but still slightly
chunky. Measure out 1-1/4 cups puree.

In a large bowl, beat eggs, applesauce, and sugars with an electric
mixer at high speed until doubled in volume and light colored,
about 3 minutes. Add tomato puree and mix well.

In a large bowl, combine flour, spices, baking soda, baking powder,
and salt. Add to tomato mixture and beat on medium speed until
smooth, about 2 minutes. Batter will be thin.

Pour batter into prepared pan and sprinkle top with almonds. Bake
40 - 45 minutes, until bread springs back when touched and a cake
tester inserted into the center comes out clean. Let cool in pan
for 5 minutes, then turn out onto a rack to cool completely before

Store wrapped in plastic at room temperature.


If making the bread in the winter, do not use winter tomatoes.
Use canned Italian tomatoes instead.

Cooking time may be longer when using the loaf pan.


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