I played around with various flavor pairings after finding this idea online. Because I give each child a 6-cup muffin tray and let them chose what goes in their individual cups, the kids enjoy these. Usually, they produce three savory and three sweet dishes. These are simple and quick. Try pie crust, biscuit dough that has already been produced, or crescent dough if you don’t have puff pastry. Dinner is quick and simple!
| Prep Time: | 20 mins |
| Cook Time: | 1 hr |
| Additional Time: | 2 hrs |
| Total Time: | 3 hrs 20 mins |
| Servings: | 18 |
| Yield: | 2 – 9×5 inch loaves |
Ingredients
- 2 ⅔ cups all-purpose flour
- 1 ½ teaspoons baking soda
- 1 teaspoon baking powder
- ¾ teaspoon salt
- ½ cup butter, softened
- 1 ¾ cups white sugar
- 3 eggs
- 1 ½ cups mashed avocado
- 2 tablespoons lemon juice
- ¾ cup milk
- 2 tablespoons dried lavender
- 1 tablespoon grated lemon zest
Instructions
- Preheat an oven to 350 degrees F (175 degrees C). Grease and flour 2 9×5 inch loaf pans.
- Mix flour, baking soda, baking powder, and salt in a bowl. Set aside. Beat the butter and sugar with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color. Add the room-temperature eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Beat in the avocado and lemon juice with the last egg. Pour in the flour mixture alternately with the milk, mixing until just incorporated. Fold in the lavender and lemon zest; mixing just enough to evenly combine. Pour the batter into prepared pans.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
Nutrition Facts
| Calories | 237 kcal |
| Carbohydrate | 36 g |
| Cholesterol | 45 mg |
| Dietary Fiber | 2 g |
| Protein | 4 g |
| Saturated Fat | 4 g |
| Sodium | 283 mg |
| Sugars | 20 g |
| Fat | 9 g |
| Unsaturated Fat | 0 g |
Reviews
This was beautiful; literally the texture is a dream, and the taste is beyond amazing. Will be making again routinely. I did steep my lavender in the milk (warmed it up a bit in the microwave, stirred, and let sit for 10 min before adding to the batter).
Nice light bread. But I could barely taste or smell the lavender. I cut back on the sugar to 1 cup.
This is so delicious! I just bought culinary lavender and wanted a good recipe. It was a refreshing, delicious flavor. Even my very picky son thought it was tasty.
As soon as I saw this recipe I was intrigued! I love all these flavors separately but I’d never thought to put them all together in a bread. I made this recipe as-is except I had to sub the dairy ingredients as I have a family member who is vegan. I did the following subs: 1/8c original flavor applesauce per 1egg, 1/3c olive oil for 3/4c butter, original flavor coconut milk for cows milk. I didn’t crush the Lavender like other posters mentioned but I think if I did it would be a more significant taste than it is. I initially thought I didn’t need an electric mixer (I make bread all the time and just use arm muscle) but this recipe needs it! Also, I suggest using very ripe avocado to save yourself some time mixing and mashing. Since I ended up using the elec. mixer at the end, i don’t think it quite mixed the way it should BUT the bread is still super tasty and has that yummy crunch ok the outside with moist bread on inside. A def keeper! Next time, i think I will sub cows milk for rice milk and see if that is closer to the flavor it needs; the coconut milk gives it a slightly sweeter flavor but, again, it tastes really good so I don’t mind it 🙂
My family really enjoyed this avocado-take on a lemon loaf!!! The avocado added some incredible moistness and colour and the hint of lavender created the perfect flavour. I would definitely make it again.
We really enjoyed this recipe. Perhaps it was the avocado, but this turned out very moist. I made muffins instead of a loaf (25 minutes in the oven). I used three mashed avocados and two lemons with their zest. I have to say I couldn’t really taste the lemon very well, so next time I might even use three. I would also top the muffins with turbinado sugar to give it a pretty decorative crunch. The lavender was intriguing to everyone who tried it, and no one thought it was overpowering. This is a make again recipe. Thank you.
Better than I expected. I used 1 tablespoon of dried lavender because that’s all I had, but ground it with mortar and pestle. I also added walnuts for texture. I’ll make this again and again.
I was a bit skeptical about how avocado would taste with the lemon and lavender. It is wonderful. The avocado makes this loaf very moist without adding an avocado flavor. The lemon and lavender blend perfectly together and leave a very subtle, fresh aftertaste in your mouth. This recipe would be perfect to serve in B&B’s, coffee shops, etc.
The first time I made this bread it was a disaster, because I used truvia baking mix. The second time this bread was amazing! I added a quarter teaspoon of lemon extract, for a bit more lemon zing, and cut the lavender in half, but crushed it before adding to the batter.
So easy and so good! I am not a fan of avocado but I LOVE lavender, so I thought I’d try it and it is phenomenal. Thanks for such a great recipe!
I made this for a directors meeting for a parish charity. Usually they each take a small serving, eat one or two bites and they’re done. Not today! They were practically fighting over the last piece. I followed the recipe very closely. I did cut the sugar to 1 1/3 cup and used just one avocado which was just slightly more than 1 cup so I added 1/2 cup plain yogurt. It still was sweet enough and very moist. The lavender smelled great while baking and just imparted enough flavor so you knew it was there. I will make this again for sure.
I had to know what this tasted like. Husband and I agreed it was ‘different’ and at first he said it smelled savoury, and I said “I think you’re going for ‘floral'” and he agreed. Very moist, not ‘avocadoey’ (though I love avocado so that would have been fine). I added half the called-for lavender based on other comments. All in all, a tasty loaf for any season, and a nice change from the usual.
Tastes so good! I loved this bread! Thanks for sharing! 🙂
Excellent and different flavor with some healthful ingredients.
This cake was so delicious and perfumed! I did not have dried lavender so I used lavender essential oil (just 3 drops) and then added a lemon zest glaze to the finished cakes. They were so delicious that everyone had seconds! We also made the cakes vegan by replacing the eggs with egg replacer, the butter with oil, and the milk with steamed (in the microwave) mashed apple. While the texture may have been slightly more dense in the end, it was still a crowd-pleaser! Seems like no matter how you do it up, this recipe is a spring/summer/early fall winner!
I’ve never cooked with lavender but was curious. And I don’t care for plain avocado (although I love a good chunky guacamole – go figure), but this recipe intrigued me. I tasted a lavender bud and thought it was quite strong, so I heated the milk and steeped the lavender in the milk overnight, then discarded the buds. This gave the milk a nice light lavender taste and no crunchy buds. I added a cup of chopped pecans for texture, which came out really good. One of my “guinea pigs” loved the bread, and so did I, It came out just a tad tangy and completely delicious. I also made one 9″x 5″ and three mini loaves for sharing. Next time I make it I might just go hog wild and leave the buds in. Thanks!
Attempt #2. I opted to infuse the milk with the lavender buds (let it simmer over low heat for about 10 mins) instead of mixing them into the batter. I also went for lime juice and zest in lieu of lemon this time around, as that flavour compliments avocados rather nicely as well. Not something I would make often despite liking it very much, but a great way to use those avocados that get a little over-ripe.
Excellent, used fresh lavender and it was perfect
Mine was dry with too strong of a lavender flavor for my liking. Think I’ll stick to lavender lemonade.
Soooooo good. I used about one tablespoon of fresh lavender, and could hardly taste it. I will get gutsy and increase the amount quite a bit next time! This would also be tasty with a light lemon glaze over the top.
This is the first time I have ever baked with Avocado AND Lavender so I was pleased with the outcome! Just a tip though, I didnt have dried lavender, I only had the fresh stuff right out of my garden. After some research while the bread was in the oven, I discovered fresh lavender is much less potent comparecd to the dry stuff. In conclusion, my bread had a very very faint lavender taste, next time I will dry my stocks or use more fresh stuff! 🙂 Thanks for the recipe!