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Avocado Quick Bread Recipe

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4.3 from 12 reviews

This Avocado Quick Bread is a moist and flavorful treat that combines the creamy texture of ripe avocados with the sweetness of sugar and vanilla. Perfect for breakfast or an afternoon snack, this quick bread uses baking powder for leavening, making it easy to prepare without yeast or extended rising times. The result is a tender, rich loaf that’s both unique and comforting.

Ingredients

Dry Ingredients

  • 2 cups all-purpose flour
  • 1 ½ teaspoons baking powder (aluminium free)
  • ¼ teaspoon salt

Wet Ingredients

  • 2 avocados
  • 1 cup granulated sugar
  • 3 eggs (room temperature)
  • 1 teaspoon vanilla bean paste

Instructions

  1. Preheat the Oven: Preheat your oven to 350°F (175°C). Line a 9×5-inch loaf pan with parchment paper to prevent sticking and to make it easier to remove the bread after baking.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt until well combined. Set this mixture aside; this will be gently folded into the wet ingredients later.
  3. Cream Avocados and Sugar: In a large bowl, use a hand mixer on medium-high speed to cream the ripe avocados and granulated sugar until completely smooth and creamy, ensuring there are no lumps of avocado remaining.
  4. Add Eggs and Vanilla: Whisk in the eggs, one at a time preferably, and then add the vanilla bean paste. Continue mixing until these are fully incorporated into the creamy avocado mixture, creating a homogeneous batter.
  5. Combine Dry and Wet Ingredients: Using a wooden spoon or a rubber spatula, gently fold the dry ingredients into the wet avocado batter. Mix carefully until no streaks of flour remain and the batter is evenly combined, taking care not to overmix which could toughen the bread.
  6. Pour and Bake: Pour the fully mixed batter into the prepared loaf pan, smoothing the top lightly. Place in the preheated oven and bake for 55-60 minutes or until a toothpick inserted into the center comes out clean, indicating the bread is fully baked.
  7. Cool: Remove the bread from the oven, place the loaf pan on a wire rack, and allow the bread to cool completely in the pan before removing it. This resting time helps the bread set and makes slicing easier.

Notes

  • Ensure the avocados are ripe and creamy for the best texture in the bread.
  • Do not overmix the batter once the flour is added to avoid dense bread.
  • If a toothpick comes out with wet batter, continue baking in 5-minute increments and test again.
  • You can substitute all-purpose flour with gluten-free flour if desired, but texture may vary slightly.
  • Store the bread wrapped at room temperature for up to 3 days or refrigerate for up to a week.

Find it online: https://recipeplenty.com/avocado-quick-bread-recipe/