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Savory Tomato Basil Quick Bread
Three quartered tomatoes, fresh ginger, a scallion, and half a cup of chopped basil blend in a food processor into a smooth, vibrant purée that becomes the wet base for this quick loaf. Two cups of whole wheat flour, baking powder, baking soda, and three eggs bind the batter; olive oil keeps the crumb moist. While the bread bakes, eight ounces of cream cheese blends with a second scallion and a few drops of Tabasco into a sharp, spreadable topping. Ready in one hour, serves eight.
Equipment
- Food processor
- Oven
Ingredients
- 2 cups whole wheat flour
- 1 teaspoon baking soda
- 1 tablespoon baking powder
- 1 teaspoon Celtic salt
- 1 small piece of gingerroot
- ½ cup chopped fresh basil leaves, or ¼ cup dried
- 1 scallion, cut in 1-inch pieces
- 3 seeded and quartered tomatoes
- 1 tablespoon tomato paste
- 1 ¼ cups sugar (or 1 ¼ teaspoons stevia)
- 3 eggs
- ½ cup extra virgin olive oil
- 8 ounces low-fat softened cream cheese, cut into 4 pieces
- 1 large scallion cut into 1-inch pieces, or 1 bunch chives
- ⅛ teaspoon Tabasco sauce
Instructions
- 1Place the whole wheat flour, baking soda, baking powder, and salt into a food processor. Pulse for 2 seconds to mix, then transfer the dry ingredients to a separate bowl.
- 2Add the gingerroot, fresh basil, and chopped scallion to the empty food processor bowl and pulse for 2 seconds.
- 3Drop in the seeded, quartered tomatoes and tomato paste. Process the mixture for 10 seconds until it forms a smooth puree.
- 4Pour in the sugar and run the machine for 30 seconds to dissolve it into the tomato base.
- 5Crack the eggs into the processor and blend for 1 full minute. This incorporates air for a lighter crumb.
- 6Pour in the extra virgin olive oil and process briefly just to incorporate it into the wet mixture.
- 7Return the reserved flour mixture to the processor. Pulse five or six times until no dry streaks remain. Overmixing will make the bread tough, so stop as soon as the flour disappears. Scrape the batter into a greased loaf pan and spread it into an even layer.
- 8Bake at 350 degrees Fahrenheit for 40 minutes, or until a tester inserted into the center comes out clean. Let the bread cool completely before slicing.
- 9Make the spread by combining the softened cream cheese, the remaining chopped scallion, and the Tabasco sauce in the cleaned food processor. Blend until smooth.
Notes
- Swap: If you prefer to use dried basil instead of fresh, use exactly 1/4 cup for the bread batter.
- Storage: Keep leftover scallion spread in an airtight container in the refrigerator for up to 3 days.
- Make ahead: The scallion cream cheese spread can be made up to 2 days in advance and stored in the fridge.
