Title: Tomato Soup Quickbread
Categories: None
Yield: 1 Servings

2 tb Butter
1 c Sugar
1 Egg
1 1/2 c Flour
1 ts Baking soda
1 ts Cinnamon
1/2 ts Cloves
1 ts Nutmeg
1/4 ts Salt
1/2 c Raisins
1/2 c Chopped nuts (I've never
-added any nuts to this
-bread)
1 cn (10 3/4 oz.) tomato soup;
-undiluted

This tastes sort of ginger-bready. You can't tell there's a drop of tomato
soup in it.

Preheat oven to 350 degrees. Cream butter, sugar and egg. Sift together dry
ingredients and add to creamed mixture. Stir in raisins, (nuts), and tomato
soup. Mix until well blended. Pour into greased 8 1/2x4 1/2" loaf pan. Bake
one hour or until done.

Posted to EAT-L Digest by Beartooth Ranch on Sep 16,
1997