Makes one 9×5 loaf
2 c Flour
1 ts Baking soda
1 tb Baking powder
1 ts Salt
1 ts Ground cumin
1/2 c Fresh cilantro leaves,
-firmly packed
2 ea Whole green onions, cut
-into 1-inch pieces (or
-more, to taste)
3 ea Tomatoes, seeded and
-quartered
1 ea Jalapeno pepper, roasted
-and seeded (or more, to
-taste)
1 tb Tomato paste
3/4 c Sugar
3 lg Eggs
Preheat oven to 350 F. Place flour, baking soda, baking powder, salt
and cumin in work bowl of food processor with metal blade and process
for 2 seconds. Move dry ingredients to another bowl. Process
cilantro and green onion for 5 seconds. Add tomatoes and tomato
paste (and jalapeno if wanted) and process until tomatoes are pureed,
about 10 seconds. Add sugar and process for 30 seconds, stopping to
scrape down sides of bowl. Add eggs and process for 1 minute, or
until mixture becomes fluffy. Return dry ingredients to processor and
combine by turning machine on and off 4 to 5 times until mixture is
just incorporated. Pour mixture into greased and floured 9-inch by
5-inch loaf pan. Spread the mixture evenly and bake at 350 F for 45
minutes or until browned. Let the bread cool in the pan for 10
minutes and turn onto wire rack to cool completely. This bread is
great alone or with butter. For an extra special treat, spread the
bread with Jalapeno Cream Cheese. JALAPENO CREAM CHEESE 4 oz cream
cheese 1 jalapeno, finely chopped (vary to taste) Whip cream cheese
until soft and mix in chopped jalapeno. From the collection of Jim
Vorheis
TO ALL
Yields
1 servings
