Tomato Quick Bread

2 1/2 cups whole wheat flour

1 tablespoon baking powder

1 pinch baking soda

1 teaspoon salt

1 teaspoon garlic powder

1 teaspoon oregano -- crushed

1 teaspoon basil

1/2 cup mozzarella cheese -- shredded

1/4 cup parmesan cheese -- grated

1 1/2 cups fresh tomato -- peeled and chopped

1/3 cup milk -- (1/3 to 1/2)

2 eggs

1 tablespoon honey

1/4 cup oil

Mix dry ingredients in a bowl, drain tomatoes, pouring liquid ina measuring cup, add enough milk to make 2/3 c liquid. Blend liqiud with eggs, oil and honey, then stir into dry until moist, add tomatoes and pur batter into well greased 4x8 inch loaf pan - place in preheated 350 oven for 60-0 minutes [cover with a foil tent if it starts to brown earlier - but keep baking until bottom taps hollow. Cool ten minutes IN THE PAN and cool throughly on rack before slicing - keeps well in frig or freezer.

>From: Cherie Ambrosino <[email protected]>