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    You are in: Home / Recipes / Avocado Quick Bread Recipe
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    Avocado Quick Bread

    Avocado Quick Bread. Photo by Ambervim

    1/1 Photo of Avocado Quick Bread

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 20 mins

    20 mins

    1 hrs

    Abby, Sarah & Eli's Mom's Note:

    An interesting way to use those avocados in the fridge on the verge of going bad.

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    Ingredients:

    Yield:

    loaves

    Units: US | Metric

    Directions:

    1. 1
      Preheat the oven to 350 degrees F (175 degrees C).
    2. 2
      Grease and flour two 9x5 inch loaf pans.
    3. 3
      Sift together the flour, baking soda, baking powder, salt, cinnamon and allspice. Set aside.
    4. 4
      In a medium bowl, cream together the sugar and butter until light and fluffy. Beat in the eggs one at a time, then mix in the mashed avocado.
    5. 5
      Stir in the dry ingredients alternately with the buttermilk until just mixed. Fold in the chopped pecans, raisins and orange zest.
    6. 6
      Divide the batter evenly between the two loaf pans.
    7. 7
      Bake for 1 hour in the preheated oven, or until a toothpick inserted into the center of the loaf comes out clean.
    8. 8
      Allow loaves to cool in pan for at least 20 minutes before removing.

    Ratings & Reviews:

    • on December 24, 2010

      55

      I've had this recipe printed out for ages (I found it somewhere other than food.com), and finally got around to using it because I had some avocados that were getting pretty soft. This was surprisingly good -- I usually shy away from sweet avocado recipes, because I can't get guacamole and sushi out of my mind whenever I taste avocado. I really didn't want to throw away a whole bag of avocados though, so I gave this a shot (this used up about 2 1/2 Hass avocados). I omitted the raisins (don't care for them), and I used a cinnamon-glazed pecan and cranberry mix that I had on hand. I also didn't have any buttermilk in the fridge, so I just used some vinegar-soured milk instead. The batter is a pretty green color, but it bakes up more brown than green. The grated orange peel was very complementary in this. In fact, that was the strongest flavor I picked up in the baked bread. I think if you served this to someone and told them to guess what flavor it was, they would probably guess zucchini only because of the occasional green pieces in it. I would definitely make this again, and I might add some cranberries to it, because I really liked the cranberries from the nut mix in it. This made two good-sized 9" loaves, so I bet this would be perfect in a Bundt pan as well. Just a note, if your avocados are a bit stringy, these fibers will collect around the beater of the mixer when you make the batter. Be sure to remove the little ball of stringy fibers before putting the batter in pans. Yummy, thanks for posting! :)

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on October 04, 2011

      45

      Lovely flavor. Great texture. Too sweet. Next time I will cut the sugar in half. Muffin Goddess has a great idea with the cranberries.

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Avocado Quick Bread

    Serving Size: 1 (1560 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 2462.4
     
    Calories from Fat 915
    37%
    Total Fat 101.7 g
    156%
    Saturated Fat 37.2 g
    186%
    Cholesterol 404.6 mg
    134%
    Sodium 2623.4 mg
    109%
    Total Carbohydrate 366.2 g
    122%
    Dietary Fiber 18.3 g
    73%
    Sugars 216.1 g
    864%
    Protein 37.4 g
    74%

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