Prep 10 mins
Cook 50 mins
This quick-bread is a great way to use up that lone avocado quickly passing it's prime! Not too sweet, pretty color, and no one in my household could guess that it was avocado. It's moist despite containing no oil. Avocados do differ in size, you want 1/2 cup mashed pulp. Walnuts can be substitued for pecans if desired. Number of servings is a broad estimate as it will depend on how thickly you slice it!
- 2 cups all-purpose flour
- 3⁄4 cup sugar
- 1 1⁄2 teaspoons baking powder
- 1⁄2 teaspoon baking soda
- 1⁄2 teaspoon salt
- 1 large egg
- 1 avocado, mashed
- 1⁄2 cup buttermilk
- 1⁄2 cup pecans, chopped
- Pre-heat oven to 375°F.
- Grease a 9 X 5 inch loaf pan.
- Combine dry ingredients.
- In a separate bowl, beat together egg and avocado; stir in buttermilk.
- Add the wet ingredients to the dry and blend well.
- Stir in nuts.
- Pour into pan and bake 50 minutes to 1 hour, until an inserted toothpick comes out clean.
I love making unique fruit and veggie breads, and this definitely fit the bill. It has a very different flavor that is hard to place, but regardless, this is good stuff! If nothing else, it's a great conversation starter. :) I used whole wheat flour and it turned out a bit darker, but still tasty nonetheless. Do watch the bake time. This yields a smaller bread size than normal and mine was a bit overdone at 40 min. I completely forgot to add the nuts, but I'm thinking I might try poppy seeds next time. Yum!
This is my new favourite bread! I was really pleasantly surprised by how it turned out. My bread came out a wonderful soft green colour and it is just so delicious. I cut the sugar down to 1/2 a cup, and the bread has a nice sweetness to it. I think I could get away with cutting down the sugar even more next time to make it a little more healthy and a tad less sweet. I didn't have buttermilk so I just used skim milk with a bit of vinegar, and upped the milk to 3/4 cup since the dough seemed too thick. I also used chopped walnuts, and 1/4 cup was perfect for me. The bread came out more light with these changes, and it was definitely moist! I baked it for around 40-45 minutes, though I turned the temperature down to 350 for the last 15 minutes or so since the top was getting a bit dark. This will be a regular bread for me!
This was good. I used half a cup of honey in place of the sugar and added half a teaspoon of vanill and cinnamon. It only needed to cook for 35 minutes.