17 Reviews

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.

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2suzanne May 13, 2010

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!

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SunsetHappy April 15, 2008

This is a great bread. I worried that when I was mixing it up that it would be a bit dry since the batter was a bit thick. Not so! The bread turned out wonderful and moist. I do think next time I am going to toss in some raisins and maybe some coconut.

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HillBillyFilly March 04, 2007

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!

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yamakarasu January 09, 2007

This is a very good bread. I often have over ripe avocados and I know what to do with them now.

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SPYDERS December 23, 2005

I love an unusual recipe! Great quick bread with perfect texture and a faint green color. Mine was done in 40 minutes. Not too sweet, this was perfect served in this slices alongside chicken salad and fruit salad for a delightful lunch. Thanks, Minx!

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LonghornMama July 18, 2005

If I didn't know this was avocado, I don't think I would think that was the unique flavor in this bread. However, I do know it is avocado and I can't imagine what else it could be. A lovely color- not really green, but slightly more green-hued than normal baked goods. I used whole wheat pastry flour instead of all-purpose and walnuts instead of pecans, but otherwise followed the recipe exactly. I was worried that this would be dry when I first made it- the batter was slightly thick (it actually took a little muscle to mix all the ingredients together) and the crust turned a lovely golden color, but it looked like the bread might be dry. But it is delightfully moist. I think that if you (like me) don't like your quick breads to be very sweet, you could cut down the sugar a bit- I think 1/2 cup would be just fine. I do like it very much as-is. It has a very dense and moist sort of pound cake-like texture. I love unique recipes and this one is a winner. Thanks Minx!

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Roosie July 10, 2005

This is good, quick to make and really moist, I will make again!

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Phoenix 0880 June 30, 2010

This was a tasty, unique recipe. I made as is using powdered buttermilk. Very different; have most of it in the freezer to pull out later. Thanks for posting!

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StacyMD187373 January 08, 2010

That was such a tasty suprise. I liked it because it wasn't too sweet I think it would be a perfect compliment to a chicken salad or fruit salad.

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AMOR DE PUGS October 17, 2008
Avocado Nut Bread