Total Time
55mins
Prep 10 mins
Cook 45 mins

Avocados are a power food full of healthy fats and fiber. This quick bread has a great savory taste. A perfect way to use up a leftover avocado. The pumpkin seeds give it a great smoky taste that is a perfect complement to the bread.

Ingredients Nutrition

Directions

  1. Preheat oven to 375*F. Lightly grease a 9x5 loaf tin.
  2. Sift together dry ingredients in a medium bowl.
  3. In a second bowl mix together the egg, avocado, sour cream and sugar.
  4. Stir in flour mixture into wet ingredients, stirring just until wet. Stir in pumpkin seeds.
  5. Pour mixture into tin and bake 45 minutes to an hour, or until an inserted toothpick comes out clean and surface is golden.
  6. * you can make oat flour by processing oats in a food processor or blender until powdered.
  7. ** You may use pecans or walnuts instead.

Reviews

(1)
Most Helpful

This was just lovely! I halved the sugar because I made it to accompany a chorizo bean soup, and I also used roasted pumpkin seeds. It rose nicely and had great, nutty flavour. Everyone loved it!

barrdbarrbarr November 04, 2014

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