Tomato Pudding Bread
2 cans stewed
tomatoes
4 eggs
1 1/4 cups granulated sugar
4 1/2 cups all-purpose flour
2 teaspoons salt
1 teaspoon baking soda
In bowl, combine tomatoes (mashed, but not drained), sugar and slightly beaten
egg.
Sift together flour, salt and baking soda; add to tomato
mixture. Be sure to mix well.
Put into greased 5 x 9-inch loaf pans.
Bake at 350 degrees F for 1 hour.
Yield: 2 loaves.
