2 c Unbleached All-Purpose Flour 1/3 c Vegetable Oil
1 tb Baking Powder 1/2 c Sugar
1 ts Ground Cinnamon 1/2 c Packed Brown Sugar
1/2 ts Salt 2 Eggs
16 oz Ripe Tomatoes, cored peeled 1/4 c Almonds, sliced
And seeded
Preheat oven to 350?F. Butter and flour a 9x5x3″ loaf pan. In a medium
bowl, combine flour, baking powder, cinnamon. and salt. Mix well and
set aside.
In a food processor or blender, cosrsley puree tomatoes. Measure 1 c
puree. Set aside. In a small mixing bowl combine oil, sugars, and
eggs. Beat at high speed 3 minutes until fluffy.
Add tomato puree and beat well. Gradually add flour mixture, beating
until blended. Pour batter into pan. Sprinkle top with almonds. Bake
at 350?F for 50-55 minutes until skewer inserted in middle comes out
clean. Cool in pan set on rack 5 minutes. Remove from pan, cool on
rack.
Yields
1 loaf