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Sweet Avocado Bread

in Diana's Recipe Book

Average Rating: 
(total ratings: 7)
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Servings: Makes 2 loaves
If you like avocados, then this "sweet" quick bread will be a recipe you might want to try. It's nice and sweet, and tastes something like zucchini bread. Your guests will definitely be impressed with your culinary imagination, and don't be surprised if they ask you for the recipe.

2 2/3 cups all-purpose flour
1 1/2 teaspoons baking soda
1 teaspoon baking powder
3/4 teaspoon salt
3/4 teaspoon ground cinnamon
3/4 teaspoon ground allspice
1/2 cup unsalted butter, softened
1 1/2 cups granulated sugar
3 eggs
1 cup mashed ripe avocado, approximately 2 medium (Haas Avacados are best)
3/4 cup buttermilk
3/4 cup chopped pecans or pistachios
1/2 cup raisins (golden raisins)
1 tablespoon grated orange zest

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.

This can also be made in four 5 x 3 x 2-inch mini loaf pans, and baked for 45 minutes.

Makes 20 servings

Source: DianasDesserts.com
Date: January 27, 2004


Reviewer: Michelle
Delicious! So soft...the perfect amounts of each ingredient. A note: I love allspice but if you don't like a strong tasting bread, use a bit less than the recipe calls for. I'm making this for 2nd time this week.

Reviewer: Cornelia Sltz
Hm!Very interesting.

Reviewer: Lasar
A great way to use old avocados, even ones that are a little stringy. Here in Hawaii we have lots of big avo's that aren't too tasty, so this recipe rocks! I sub'd candied pineapple for the raisins and skipped the orange peel (I had neither) and it seems more festive. Also backed down the sugar to 1 1/4 and it was still very sweet, plus skipped the nuts. It'll be our holiday gift bread this year, thanks!

Reviewer: Cathleen
Didn't have buttermilk, so substituted an equal amount of sour cream. Cut the sugar down to 1/2 cup white sugar, 1/2 cup brown sugar. Also didn't have nuts or raisins, so substituted chocolate chips.

The bread turned out great! Loved this recipe. I was asked for the recipe and referred them back to this page.

Reviewer: Walter Windblad
Who could argue with something as delicious as avocado and as a bread it is every bit as good as banana nut bread.

Reviewer: Donna
Made this and brought it to work, all loved it. I did do like another, instead of buttermilk used sour cream, my sugar was half white/brown, no nuts. This is definitely a keeper, Thanks

Reviewer: Lori
I also used 1/2 white and 1/2 brown sugar I also used dates instead of raisin. I did not have buttermilk so made my own using 1tbsp of lemon juice and enough milk to make the 3/4 cup . Next time I will try substituting virgin coconut oil for the butter. Recipe is AWESOME.


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