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Avocado Bread

Avocado Bread

Ripe avocados baked into a quick bread with beautiful tones of ground cinnamon, pure vanilla and crunchy pecans. This will throw your avocado toast into a different dimension!

I had seen this recipe in a number of my older cookbooks and with the wild popularity of toast topped with avocados, my curiosity got the better of me. So I decided to sacrifice three perfectly ripe avocados and give it a try. Add the basic ingredients of any great quick bread plus the amazing combination of whole eggs with a generous dose of cinnamon, pure vanilla extract and toasted pecans.

The result was a quirky looking green batter that turns into a wonderfully tender and delicately spiced nut bread!

Also known as alligator pears, thanks in part to their shape and texture of their skin, avocados are an extremely popular fruit. But until recently their main culinary contribution seemed to serve as an addition to salads or as the main player in guacamole.

I love avocado toast mainly because I’m quite fond of avocados. But my engineer doesn’t share my passion. He’s not a fan of avocados – too much guacamole in the 70s! So when I made this I intentionally neglected to tell the engineer what was in it. He walked in the backdoor while the bread was baking and he was hooked. The aroma is captivating and the avocados blend nicely into the spiced flavor of the batter making it hard to guess this bread’s “secret” ingredient!

Use ripe avocados and it’s okay if they have a brown spot or two from being a bit overripe. You just want them soft enough to mash. The avocados in the batter provide a creamy platform to transport those great flavors you’re tossing into the mix.

An unusual combination for sure! But what’s created is a bread perfect for pairing with chicken salad for lunch or alongside fruit for brunch –  or just a slice for snacking!

Avocado Bread

3 extra-large eggs

1 cup vegetable oil

1-3/4 cups sugar

2 cups mashed ripe avocados, about 3 large avocados

3 teaspoons pure vanilla extract

3 cups plus two tablespoons flour, divided

¼ teaspoon baking powder

1 teaspoon kosher salt

1 teaspoon baking soda

3 teaspoons ground cinnamon

1 cup toasted chopped pecans

Beat the eggs on medium-high until they are light in color, about 4 to 5 minutes.

Pour in the vegetable oil and the sugar and continue beating on medium speed until light and creamy, about 3 minutes.

Blend in the mashed avocados and then add the vanilla extract.

In a small bowl whisk together 3 cups of the flour, the baking powder, baking soda and ground cinnamon.

Add about 1 cup of the flour mixture at a time to the batter, mixing on low speed just until the flour disappears.

Toss the toasted pecans with the remaining 2 tablespoons of flour. Stir into the batter on low speed.

Divide the batter between 2 small loaf pans, 7” x 3” that have been sprayed with cooking spray. Lining with a sheet of parchment makes a clean and easy removal from the pan.

Bake in a 350-degree oven for 55 to 60 minutes or until the bread tests done with a toothpick. Cool the bread in the pans on a wire rack for 10 minutes, then remove from the pans and cool completely.

Makes 2 small loaves.

Avocado Bread, courtesy of Preserving Good Stock

January 21, 2019
: Makes 2 small loaves.

Ripe avocados baked into a quick bread with beautiful tones of ground cinnamon and pure vanilla.

By:

Ingredients
  • 3 extra-large eggs
  • 1 cup vegetable oil
  • 1-3/4 cups sugar
  • 2 cups mashed ripe avocados, about 3 large avocados
  • 3 teaspoons pure vanilla extract
  • 3 cups plus two tablespoons flour, divided
  • ¼ teaspoon baking powder
  • 1 teaspoon kosher salt
  • 1 teaspoon baking soda
  • 3 teaspoons ground cinnamon
  • 1 cup toasted chopped pecans
Directions
  • Step 1 Beat the eggs on medium-high until they are light in color, about 4 to 5 minutes.
  • Step 2 Pour in the vegetable oil and the sugar and continue beating on medium speed until light and creamy, about 3 minutes.
  • Step 3 Blend in the mashed avocados and then add the vanilla extract.
  • Step 4 In a small bowl whisk together 3 cups of the flour, the baking powder, baking soda and ground cinnamon.
  • Step 5 Add about 1 cup of the flour mixture at a time to the batter, mixing on low speed just until the flour disappears.
  • Step 6 Toss the toasted pecans with the remaining 2 tablespoons of flour. Stir into the batter and mix on low speed.
  • Step 7 Divide the batter between 2 small loaf pans, 7” x 3” that have been sprayed with cooking spray. Lining with a sheet of parchment makes a clean and easy removal from the pan.
  • Step 8 Bake in a 350-degree oven for 55 to 60 minutes or until the bread tests done with a toothpick.
  • Step 9 Cool the bread in the pans on a wire rack for 10 minutes, then remove from the pans and cool completely.


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