Avocado Nut Bread

READY IN: 1hr 10mins
Recipe by Parsley

Must use California (Hass) avocados!

Top Review by artchick6776

This recipe was unfortunately a big letdown. I followed the directions to the letter- well, okay, I added a bit more cinnamon ;o) - using tools and household appliances that are in top shape. The house filled with a wonderful baking aroma while this wonderful stuff underwent its (supposed) metamorphosis. I removed the loaf from the oven and discovered that while the top was a rich brown, the middle was still a thick pasty dough. I put the loaf back in for another 10 minutes. It was a bit darker on top and still somewhat doughy in the middle. 10 more minutes in the oven. Now the edges had carbonized, but the toothpicks *seemed* to come out clean. After letting the loaf cool, the middle of the top had sunk. The center was sticky and wet- essentially heated dough. I carved off what I could salvage. A lesser woman would be crying. I'm just bummed I wasted my resources. I will say that what DID bake in 80 minutes is good...

Ingredients Nutrition


  1. Heat oven to 350°F
  2. Lightly butter/grease two 9" x 5" loaf pans.
  3. Combine sugar, eggs, vanilla, beat well, add avocado and oil.
  4. Blend until smooth.
  5. Gradually add sifted dry ingredients.
  6. Beat at medium speed until smooth (mixture may be quite thick; you may add 1/2 cup water or so to thin out a bit, but mixture should still be thick).
  7. Add chopped nuts last, stir in to mix well.
  8. Pour mixture into the two greased loaf pans and bake.
  9. for 50-60 minutes or until wooden pick inserted in center comes out clean.
  10. Cool on wire racks for 10 minutes, then remove from pans.
  11. Cool thoroughly before slicing.

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