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
1 Whole green onion, cut into
-1-inch pieces
3 Tomatoes, seeded and
-quartered
1 tb Tomato paste
3/4 c Sugar
3 lg Eggs
Makes one 9×5 loaf
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 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 a sensational 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.
Savory Southwest by Judy Hille Walker From the collection of Jim
Vorheis
Yields
95 Servings