Avocado Nut Bread Recipes

AVOCADO QUICK BREAD

Steps:

• 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.
• 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.
• 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.

AVOCADO NUT BREAD

Steps:

• Pre-heat oven to 375°F.
• Grease a 9 X 5 inch loaf pan.
• Combine dry ingredients.
• In a separate bowl, beat together egg and avocado; stir in buttermilk.
• Add the wet ingredients to the dry and blend well.
• Stir in nuts.
• Pour into pan and bake 50 minutes to 1 hour, until an inserted toothpick comes out clean.

AVOCADO BREAD

Steps:

• Preheat the oven to 375 degrees F. Spray a 9-by-5-inch loaf pan with cooking spray.
• Whisk together the flour, baking powder, baking soda and salt in a bowl; set aside.
• Thoroughly mash the avocado with the lemon juice in a large bowl. Add the sugar, half-and-half, vanilla and egg and whisk until thoroughly combined. Add the flour mixture and stir until incorporated.
• Pour the batter into the prepared loaf pan and bake until golden brown on top and a toothpick inserted in the center comes out clean, 45 to 55 minutes. Let cool in the pan for 10 minutes, then remove to a wire rack to cool completely.

AVOCADO NUT BREAD

Steps:

• Heat oven to 350°F
• Lightly butter/grease two 9" x 5" loaf pans.
• Combine sugar, eggs, vanilla, beat well, add avocado and oil.
• Blend until smooth.
• Gradually add sifted dry ingredients.
• Beat at medium speed until smooth (mixture may be quite thick; you may add 1/2 cup water or so to thin out a bit, but mixture should still be thick).
• Add chopped nuts last, stir in to mix well.
• Pour mixture into the two greased loaf pans and bake.
• for 50-60 minutes or until wooden pick inserted in center comes out clean.
• Cool on wire racks for 10 minutes, then remove from pans.
• Cool thoroughly before slicing.

AVOCADO-NUT BREAD

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Grease a 9x5-inch loaf pan.
• Sift flour, sweetener, baking powder, cinnamon, baking soda, and salt in a bowl; set aside.
• Mix avocado, buttermilk, egg, and vanilla together in a separate bowl. Add dry ingredients and mix until just combined. Stir in pecans. Pour batter into the prepared pan.
• Bake in the preheated oven until a toothpick inserted in center comes out clean, 60 to 75 minutes. Cool in the pan for 10 minutes. Invert onto a wire rack and cool completely before slicing.

AVOCADO BREAD

Steps:

• Preheat oven to 350°. For topping, in a small bowl, combine 1/4 cup flour, 1/4 cup sugar, cocoa and cinnamon. Cut in butter until crumbly. Stir in 1/4 cup chocolate chips; set aside., In a large bowl, whisk baking powder, baking soda, salt and remaining 2 cups flour and 1 cup sugar. In another bowl, whisk eggs, avocado, buttermilk and vanilla until blended. Add to flour mixture; stir just until moistened. Fold in walnuts and remaining 1/2 cup chocolate chips. , Transfer to a greased 9x5-in. loaf pan; sprinkle with reserved topping. Bake until a toothpick inserted in center comes out clean, 60-70 minutes. Cool in pan 10 minutes before removing to a wire rack to cool completely., Freeze option: Securely wrap cooled loaf in foil, then freeze. To use, thaw at room temperature.