Avocado Quick Bread

Avocado Quick Bread

109
MICHELLECA 1

"A rich and moist spiced quick bread made with avocado. Sounds weird but it's great! This bread is moist and rich and...GREEN!"

Ingredients

1 h 20 m {{adjustedServings}} servings 257 cals
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Original recipe yields 20 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 257 kcal
  • 13%
  • Fat:
  • 11.1 g
  • 17%
  • Carbs:
  • 37.5g
  • 12%
  • Protein:
  • 3.9 g
  • 8%
  • Cholesterol:
  • 40 mg
  • 13%
  • Sodium:
  • 254 mg
  • 10%

Based on a 2,000 calorie diet

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Directions

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  1. Preheat the oven to 350 degrees F (175 degrees C). Grease and flour two 9x5 inch loaf pans. Sift together the flour, baking soda, baking powder, salt, cinnamon and allspice. Set aside.
  2. 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. Stir in the dry ingredients alternately with the buttermilk until just mixed. Fold in the chopped pecans, raisins and orange zest. Divide the batter evenly between the two loaf pans.
  3. Bake for 1 hour in the preheated oven, or until a toothpick inserted into the center of the loaf comes out clean. Allow loaves to cool in pan for at least 20 minutes before removing.

Footnotes

  • Note
  • This can also be made in four mini-loaf pans, and baked for 45 minutes.
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Reviews

109
  1. 125 Ratings

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Very interesting, and very, very good! I chose this recipe in the first place and decided to follow it exactly because I've come across this submitter's name several times either with her recip...

Excellent bread. I made it in a decorative bundt pan, precut it and dusted it ith a light sprinkle of powdered sugar. Crowd favorite. Try using macadamia nuts, wonderful addition. Mine came o...

I gave this recipe 5 stars not only because it tastes great (much like zucchini bread), but also because it's a terrific way to use those just-about-ready-to-toss avocados! I only had 2 avocados...