Avocados are loaded with heart-healthy fats, so there is no additional fat needed to make this quick bread. This is the basic recipe, so feel free to get creative and add nuts, citrus zest, spices, etc.
Sift the first 5 ingredients together into a bowl. Mix the remaining ingredients in a smaller bowl and add to the dry mixture. Stir until just combined and there are no dry spots.
Transfer to a prepared 9×5″ loaf pan (I use nonstick spray). Bake at 375F for 40-50 minutes, or until a toothpick inserted into the center comes out clean.
Note: I used almond milk in place of the buttermilk, and the recipe came out just fine (I just had to decrease the baking time a few minutes).
by Lindsay @ My Therapist Cooks in
Breads
Prep: Cook:
Serves: 6 Level: Easy
Prep: Cook:
Serves: 6 Level: Easy
by PW Food & Friends in
Breads
Prep: Cook:
Serves: 12 Level: Easy
Prep: Cook:
Serves: 12 Level: Easy
by PW Food & Friends in
Breads
Prep: Cook:
Serves: 12 Level: Intermediate
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savatious on 1.25.2011
Interesting. I love avocado so I guess I was hoping for more of that flavor to come through. I think I would make it with less sugar next time. This is a dense bread, much like pumpkin or banana bread. Very moist fresh made.
Aparna B. (Not A Leaf) on 10.11.2010
Wow! I never thought to use avocado is breads before. I mean, we all heard of zucchini and pumpkin, but this sounds so interesting! Hopefully I can try it out some time!