This easy and delicious quick bread uses avocado instead of butter or oil, giving it a subtle but distinct flavor and a dose of healthy fat. Try it for breakfast or as a snack.
| Level: | Easy |
| Total: | 2 hr |
| Active: | 10 min |
| Yield: | 8 servings |
| Level: | Easy |
| Total: | 2 hr |
| Active: | 10 min |
| Yield: | 8 servings |
Ingredients
- Nonstick cooking spray, for the loaf pan
- 2 cups all-purpose flour (see Cook’s Note)
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1 ripe large avocado
- 1 teaspoon lemon juice
- 3/4 cup sugar
- 1/2 cup half-and-half
- 1/2 teaspoon pure vanilla extract
- 1 large egg
Instructions
- Preheat the oven to 375 degrees F. Spray a 9-by-5-inch loaf pan with cooking spray.
- Whisk together the flour, baking powder, baking soda and salt in a bowl; set aside.
- Thoroughly mash the avocado with the lemon juice in a large bowl. Add the sugar, half-and-half, vanilla and egg and whisk until thoroughly combined. Add the flour mixture and stir until incorporated.
- Pour the batter into the prepared loaf pan and bake until golden brown on top and a toothpick inserted in the center comes out clean, 45 to 55 minutes. Let cool in the pan for 10 minutes, then remove to a wire rack to cool completely.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 278 |
| Total Fat | 8 g |
| Saturated Fat | 2 g |
| Carbohydrates | 47 g |
| Dietary Fiber | 3 g |
| Sugar | 20 g |
| Protein | 5 g |
| Cholesterol | 29 mg |
| Sodium | 247 mg |
| Serving Size | 1 of 8 servings |
| Calories | 278 |
| Total Fat | 8 g |
| Saturated Fat | 2 g |
| Carbohydrates | 47 g |
| Dietary Fiber | 3 g |
| Sugar | 20 g |
| Protein | 5 g |
| Cholesterol | 29 mg |
| Sodium | 247 mg |
Reviews
Excellent and easy. I am not a fan of sweet breads, so I only put 2 Tbsp of sugar and left out vanilla. I added a 1/4 cup each of grated
Parmesan and chopped sun dried tomatoes, as well as some Italian seasoning. This bread seems very versatile and could be made with many variations – all of which would be delicious
Parmesan and chopped sun dried tomatoes, as well as some Italian seasoning. This bread seems very versatile and could be made with many variations – all of which would be delicious
Smelled delicious while cooking. Has a very simple flavor it’s great with some fresh berries and cream.
I just took mine out of the over and it smells delicious! My husband & I are waiting for it to cool down a bit. I decided to make it as I had all the ingredients on hand. I’ll be back to post the results!!! I give it 5 stars for the aroma thus far!!!
Fool proof and delicious! Added 1/8 cup dried cranberries. Chopped pecans would be good too. Will make this multiple times! Be sure to follow the tip on measuring the flour. Check doneness at 39 minutes.
A little dense and dry for me but otherwise good flavor.
I decided to give it a try. Honestly, I dont know what to say. My bread is dense, the outside is very crispy? and it smells like avocado and flour, literally avocado and flour:) I haven’t tried it out yet because I’m so scared I’m gonna hate it
Came out perfect when i baked it for 50 mins.. I added chocolate chips into the batter for added sweetness. You wouldn’t know it’s avocado!!! So yummy.
Quick and easy! Tasted like sweet bread, and was very good with salted butter. Had a crumbly outside, and the inside was moist (similar to banana bread). The “batter” consistency was more like a dough. One full recipe made two mini loaves (didn’t take as long in the oven, only about 25-30 mins). The color held up well. I kept one out on our counter at home, and brought the other to work and kept it refrigerated (both ways seemed to work fine- the outside stayed more crumbly on the counter). Good reviews from my co-workers too, a few of them asked for the recipe. I would make this again, and might try using a muffin pan next time- they’d be the perfect snacking size for it. 🙂
I used only 1/4 cup white sugar and 1/4 cup brown. Pretty awesome!!
Thank you! Made 6 breads in total so far.. making more tomorrow