Whole Wheat Tomato Quick Bread

  • 2 1/2 cups whole wheat flour
  • 1 Tbsp. baking powder
  • 1 pinch baking soda
  • 1 tsp. salt
  • 1 tsp. garlic powder
  • 1 tsp. oregano crushed
  • 1 tsp. basil
  • 1/2 cup mozzarella cheese shredded
  • 1/4 cup parmesan cheese grated
  • 1 1/2 cups fresh tomato peeled and chopped
  • 1/3 cup milk (1/3 to 1/2)
  • 2 eggs
  • 1 Tbsp. honey
  • 1/4 cup oil


Mix dry ingredients in a bowl. Drain tomatoes, pouring liquid in a measuring cup. Add enough milk to make 2/3 cup liquid.

In another bowl, blend liquid with eggs, oil and honey.

Stir into dry ingredients until moist, add tomatoes and pour batter into well greased 4x8 inch loaf pan.

Place in preheated 350 degree F oven for 60 minutes (cover with a foil tent if it starts to brown earlier - but keep baking until bottom taps hollow.)

Cool ten minutes IN THE PAN then cool throughly on rack before slicing

This keeps well in refrigerator or freezer.

By Anna


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