Tomatoes in a sweet quick bread? Well...it is actually tomato soup. . .I have to be honest with you. . .When I originally found the recipe in one of my 1930s cookbooks, I wasn't quite sure of it. . .No eggs and tomato soup? What a combination!. . .As they say, though, "Don't knock it until you have tried it.". . .If you like spiced quick breads, you'll love this. . .
I was inspired to pull out the recipe and bake several yesterday when I was purging almost out-of-date canned goods that had gotten pushed to the back of the cabinet. . .Lately I have been doing a lot of clean-outs all over the house. . .It's been spring cleaning on steroids. . .When I found four cans of tomato soup, I decided to make bread. . .I know that it freezes well and will be a great treat for John during the summer. . .
EGGLESS CHOCOLATE PECAN RAISIN TOMATO BREAD
1 can tomato soup
1/3 cup vegetable oil
1 cup sugar
2 1/2 cups flour
2 1/2 teaspoons baking powder
1 1/2 teaspoons cocoa powder
1 teaspoon cinnamon
1 teaspoon ground cloves
1/4 teaspoon chili powder
1/4-1/2 package raisins
1 level teaspoon baking soda dissolved in 1/4 cup hot water
1/2 cup chopped pecans
Mix by hand the tomato soup, oil, and sugar until sugar is dissolved.
In a separate bowl, sift all dry ingredients together and add raisins.
Combine the tomato soup mixture with the dry ingredients.
Stir in baking soda and water mixture. Do not over mix.
Pour into a greased loaf pan.
Sprinkle with chopped pecans, pushing them slightly into the batter.
Bake at 325 degrees until done.
Top with glaze while still warm.
1 cup confectioner's sugar
3 tablespoons lemon juice
This bread is so moist and delicious that you can't eat just one slice. . .(smile)