3 cups all-purpose flour
1/4 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
2 cups granulated sugar
1 tablespoon cinnamon
2 large eggs, lightly beaten
1 cup vegetable oil
1 teaspoon vanilla extract
2 cups finely chopped or ground
    green tomatoes - about 2 medium
1 1/2 cups chopped pecans

Preheat oven to 350 degrees F. Grease and flour two 8 x 4-inch loaf pans.

Combine first 6 ingredients in a large bowl; make a well in center of mixture.

Combine eggs, oil and vanilla extract; stir well. Add to dry ingredients, stirring just until moistened. Fold in tomato and pecans.

Spoon batter into prepared loaf pans. Bake for 1 hour or until a wooden pick inserted in center of bread comes out clean. Cool in pans on a wire rack for 10 minutes.

Remove from pans, and let cool completely on wire rack.