2 cups flour
1 Tablespoon baking powder
1/2 teaspoon salt
1 teaspoon cinnamon
1/3 cup vegetable oil
1/2 cup sugar
1/2 cup dark brown sugar (packed)
2 large eggs
1 pound tomatoes, peeled, seeded and pureed to make one cup
1/4 sliced unblanched almonds
Preheat oven to 350 degrees and butter and flour a 9×5 loaf pan
Combine the flour, baking powder, salt and cinnamon in a bowl and mix.
Combine the oil, sugars, and eggs in a large bowl and beat with mixer until fluffy, about 3 minutes. Beat in the pureed tomato.
Gradually add flour mixture, blending well after each addition. Pour the batter into the loaf pan and sprinkle top with almonds.
Bake for 50 to 60 minutes, until knife inserted into center comes out clean.
Transfer to rack to cool for 5 minutes, then remove bread and continue to cool on rack.
This bread is good toasted and buttered for breakfast, or served plain for teas!