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Tuesday, October 25, 2016

You Put WHAT in This Bread?

Janet Groene's
Tomato Surprise Spice Bread
    No rising, No electric mixer. Just crank it out and stick it in the oven. Like other quick breads, this one slices better if it’s cooled, wrapped and allowed to equalize for several hours. However, it’s hard to resist it when it’s fresh and warm right out of the oven. 

     Make one large loaf, smaller loaves or use a 9 X 13-inch baking pan and cut it in squares. The bread is slightly sweet, making it a good accompaniment for ham 'n bean soup. To make it sweeter, slather it with honey butter.

2 cans condensed cream of tomato soup (10 3/4 ounces each)
1 stick butter, melted
2 eggs
3 cups flour
2 teaspoons ground cinnamon
2 teaspoons baking soda
1 teaspoon salt
½ teaspoon pepper
    Grease pan(s) and preheat the oven to 350 degrees. Bread will release easier if you line the bottom of the pan with parchment or waxed paper, cut to fit.
    Whisk soup, butter and eggs until light and well mixed. Stir in dry ingredients just until everything is well combined.  Put batter in pan(s) and bake 30-40 minutes or until a toothpick comes out clean. Bread should be firm to the touch and pulling slightly away from edges of the pan. Makes 12 portions. Serve plain or with butter or softened cream cheese.

See more of Janet Groene’s RV-ready recipes at

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