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Print this Recipe    Tomato Spice

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
slicing.

Store wrapped in plastic at room temperature.

Notes:

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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