Lemon Lavender Avocado Loaf

Lemon Lavender Avocado Loaf

22 Reviews 3 Pics
  • Prep

    20 m
  • Cook

    1 h
  • Ready In

    3 h 20 m
Sheena
Recipe by  Sheena

“A light, refreshing loaf that tastes like summer!”

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Ingredients

Adjust Servings

Original recipe yields 2 - 9x5 inch loaves

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Directions

  1. Preheat an oven to 350 degrees F (175 degrees C). Grease and flour 2 9x5 inch loaf pans.
  2. Mix flour, baking soda, baking powder, and salt in a bowl. Set aside. Beat the butter and sugar with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color. Add the room-temperature eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Beat in the avocado and lemon juice with the last egg. Pour in the flour mixture alternately with the milk, mixing until just incorporated. Fold in the lavender and lemon zest; mixing just enough to evenly combine. Pour the batter into prepared pans.
  3. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

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Reviews (22)

Rate This Recipe
Phyllis
21

Phyllis

I've never cooked with lavender but was curious. And I don't care for plain avocado (although I love a good chunky guacamole - go figure), but this recipe intrigued me. I tasted a lavender bud and thought it was quite strong, so I heated the milk and steeped the lavender in the milk overnight, then discarded the buds. This gave the milk a nice light lavender taste and no crunchy buds. I added a cup of chopped pecans for texture, which came out really good. One of my "guinea pigs" loved the bread, and so did I, It came out just a tad tangy and completely delicious. I also made one 9"x 5" and three mini loaves for sharing. Next time I make it I might just go hog wild and leave the buds in. Thanks!

ursy_ten
20

ursy_ten

Really good - it's an unusual combination of flavours but they work really well together. Everyone who has tried it loves it! I only used 2 teaspoons of lavender (crushed in a mortar and pestle) rather than 2 tablespoons, and the flavour was great - I'm not sure if I would use much more lavender than that. Maybe crushing the flowers released the flavour a little?

MINMIN
14

MINMIN

When I first saw the recipe I thought it was weird but had to try it. Finding the spice lavdnder is not easy but I found it at Central Market in the bulk spice section. I followed the recipe exactly and it turned out great and really moist. My co workers even liked it. The only thing I would recommend is eating this in the winter with some hot tea.

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Nutrition

Amount Per Serving (18 total)

  • Calories
  • 236 cal
  • 12%
  • Fat
  • 9.1 g
  • 14%
  • Carbs
  • 36.1 g
  • 12%
  • Protein
  • 3.8 g
  • 8%
  • Cholesterol
  • 50 mg
  • 17%
  • Sodium
  • 283 mg
  • 11%

Based on a 2,000 calorie diet

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