Kids think this tastes like a nice cinnamon bread, but adults will appreciate the added nutrition from the tomatoes – great for those end of season green tomatoes!

Prep time: 10 mins
Cook time: 50 mins 
Total time: 1 hour 

Yield: 20 servings


  • ½ cup canola oil
  • 8 ounces nonfat yogurt, plain
  • 3 large eggs
  • 1 cup sugar
  • 1 cup Splenda (or use all sugar)
  • 2 cups drained pureed green tomatoes
  • 2 cups all-purpose flour
  • 1 cup whole wheat flour
  • ½ teaspoon baking powder
  • 1 teaspoon baking soda
  • 2 teaspoons cinnamon
  • ½ teaspoon ground nutmeg
  • 1/8 teaspoon salt
  • ½ teaspoon ground cloves


  1. Preheat oven to 350 degrees.
  2. Grease and flour two loaf pans.
  3. Combine oil, yogurt, eggs, sugar, Splenda and green tomatoes in a large bowl and mix well.
  4. Sift together all purpose flour, baking powder, baking soda, and spices and add to wet ingredients along with the whole wheat flour.
  5. Stir together just until combined.
  6. Divide evenly between two prepared pans and bake just until a toothpick comes clean from the center of the bread, about 45 minutes.
  7. Let cool in pans, then remove.
  8. To retain moisture, wrap in plastic wrap and store in the refrigerator. May be frozen.

Recipe By: Michele Morris