Avocado Quick Bread

Avocado Quick Bread

109 Reviews 4 Pics
  • Prep

    20 m
  • Cook

    1 h
  • Ready In

    1 h 20 m
MICHELLECA
Recipe by  MICHELLECA

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

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Ingredients

Adjust Servings

Original recipe yields 2 - 9x5 inch loaves

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Directions

  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.

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Reviews (109)

Rate This Recipe
naples34102
82

naples34102

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 recipes or with her reviews and have always found she knows what she's doing! If Michelleca says it, I respect it and I follow it! I used this batter for muffins and baked them at 375 degrees for about 20 minutes. What the avocado doesn't contribute in flavor is more than made up for by what it contributes in richness and moistness. Because it is a neutral flavor the bread (or muffins in my case) picks up the flavor of whatever additions you make. In this case the orange flavor is prominent with a hint of cinnamon and spice - very pleasant. It is the addition of the orange zest, pecans and raisins that really make this extraordinarily delicious, and I would suggest not to leave any of it out. The bread is not quite green but definitely a different color. It is beautifully flecked with the pecans, nuts, raisins, and specks of orange zest and green avocado. I loved the recipe just as written but the mildness of the avocado lends this to any number of flavor or fruit variations. I topped the muffins with sparkling sugar before they went in the oven, which gave them a sweet, sparkly crunch. Once again, Michelleca, you have come up with something good!

INIKI54
50

INIKI54

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 out quite green, but you can add a few drops of food coloring to achieve that if desired. If you don't have buttermilk on hand, you can use 1 Tbls of vinegar in the milk.

CHEF PIE
39

CHEF PIE

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 (equivalent to about 1 cup mashed) so I added some applesauce to extend it. Also, in keeping with the "green" theme, I used pistachios and omitted the raisins. Might be fun to make it red and green for Christmas and use dried cherries!

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Nutrition

Amount Per Serving (20 total)

  • Calories
  • 257 cal
  • 13%
  • Fat
  • 11.1 g
  • 17%
  • Carbs
  • 37.5 g
  • 12%
  • Protein
  • 3.9 g
  • 8%
  • Cholesterol
  • 44 mg
  • 15%
  • Sodium
  • 254 mg
  • 10%

Based on a 2,000 calorie diet

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