Prep 15 mins
Cook 1 hr
This is an unique recipe that I have found in a cookbook called "The Best quickbreads". I was kind of scared to try it at first and I'm not much of a lime fan, but it turns out yummy.
- 1 medium ripe Hass avocado
- 1 large egg, well beaten
- 1⁄2 cup plain yogurt
- 1 cup finely chopped pecans
- 2 cups flour
- 3⁄4 cup sugar
- 1 teaspoon baking powder
- 1⁄2 teaspoon baking soda
- 2 grated limes, zest of
- 1⁄2 teaspoon salt
- lime syrup
- 1⁄4 cup granulated sugar
- 1⁄4 cup fresh lime juice
- Preheat oven to 350 degrees.
- Grease a 9x5 inch loaf pan or spray with nonstick spray.
- Peel and pit the avocado, then puree it in a food processor or blender until just smooth.You should have 1/2 cup.
- In a mixing bowl, combine the beaten egg, avocado, yogurt and nuts.
- Beat with a spoon to mix well.
- Combine the flour, sugar, baking powder, baking soda, lime zest and salt in a small bowl.
- Add the dry ingredients to the creamed mixture and stir with a spatula until smooth and just moistened. Do not overmix.
- Pour the batter into the prepared loaf pan and bake in the center of the oven until golden brown and a cake tester inserted into the center of the loaf comes out clean, about 45-55 minutes.
- Let loaf rest in its pan on a rack to cool.
- To make the Lime Syrup: Combine the sugar and lime juice in a small saucepan.
- Place over low heat until sugar just dissolves.
- Pierce the loaf about a dozen times to the bottom with a bamboo skewer, toothpick, or metal cake tester.
- Immediately pour the hot syrup over the warm loaf.
- Let cool for 30 minutes in the pan before turning the loaf out of the pan onto a rack, then turning it right side up to cool completely.
- Wrap tightly in plastic wrap and let stand at room temperature overnight before serving.