AVOCADO BREAD
This easy and delicious quick bread uses avocado instead of butter or oil, giving it a subtle but distinct flavor and a dose of healthy fat. Try it for breakfast or as a snack.
Provided by Food Network Kitchen
Time 2h
Yield 8 servings
Number Of Ingredients 11
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 LIMEADE
Steps:
- In a medium pot, combine the sugar, three-quarters of the cilantro (reserve the rest for garnish) and 1/2 cup water. Bring to a simmer over medium heat. Remove from the heat and allow to cool. Strain the cilantro syrup and store in the fridge.
- In a blender, combine the ice water, lime juice, cucumber, avocado and cilantro simple syrup. Puree on high until blended. Strain through a fine-mesh sieve into a pitcher. Chill until ready to serve.
- Divide the mixture among tall glasses filled with ice and garnish with cilantro and lime wedges.
AVOCADO POUND CAKE
Provided by Joy Wilson
Categories Cake Breakfast Brunch Bake Avocado Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes two 9x5-inch loaves
Number Of Ingredients 11
Steps:
- Place a rack in the center and upper third of the oven and preheat to 350 degrees F. Grease and flour two 9x5-inch loaf pans and set aside.
- In a medium bowl, whisk together flour, cornmeal, salt, baking powder, and baking soda. Set aside.
- In the bowl of an electric stand mixer fitted with a paddle attachment, beat butter and sugar on medium speed until light and fluffy, 3 to 5 minutes. Add avocado and beat for another 2 minutes. Stop mixer and scrape down the sides of the bowl as necessary.
- Add eggs, one at a time, beating on medium speed for 1 minute after each addition. Stop the mixer and scrape down to make sure everything is thoroughly mixed. Beat in vanilla.
- With the mixer on low speed, add half of the flour mixture. Beat until just incorporated. Add the buttermilk and the remaining flour mixture. Beat until just incorporated. Remove bowl from the stand mixer, and finish incorporating the batter with a spatula.
- Divide the batter between the pans and bake on alternating racks for 30 minutes. After 30 minutes, rotate racks and bake for another 15 to 25 minutes, or until a skewer inserted in the center comes out clean. Let cool in pans for 20 minutes before inverting onto a wire rack to cool completely.
- Cake will last, well wrapped, at room temperature for up to 4 days.
AVOCADO AND LIME
Even if you're pressed for time, you can still snack smart. Skip the vending machine fare and opt for something wholesome like creamy avocado and tart lime.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Number Of Ingredients 4
Steps:
- Halve or quarter a small avocado and remove pit. Drizzle with 1 teaspoon of your highest-quality olive oil and sprinkle with coarse salt and fresh pepper to taste. Spark with a squeeze of fresh lime.
AVOCADO BREAD WITH PECANS AND LIME GLAZE
This is an unique recipe that I have found in a cookbook called "The Best quickbreads". I was kind of scared to try it at first and I'm not much of a lime fan, but it turns out yummy.
Provided by beckerd
Categories Quick Breads
Time 1h15m
Yield 1 loaf
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees.
- Grease a 9x5 inch loaf pan or spray with nonstick spray.
- Peel and pit the avocado, then puree it in a food processor or blender until just smooth.You should have 1/2 cup.
- In a mixing bowl, combine the beaten egg, avocado, yogurt and nuts.
- Beat with a spoon to mix well.
- Combine the flour, sugar, baking powder, baking soda, lime zest and salt in a small bowl.
- Add the dry ingredients to the creamed mixture and stir with a spatula until smooth and just moistened. Do not overmix.
- Pour the batter into the prepared loaf pan and bake in the center of the oven until golden brown and a cake tester inserted into the center of the loaf comes out clean, about 45-55 minutes.
- Let loaf rest in its pan on a rack to cool.
- To make the Lime Syrup: Combine the sugar and lime juice in a small saucepan.
- Place over low heat until sugar just dissolves.
- Pierce the loaf about a dozen times to the bottom with a bamboo skewer, toothpick, or metal cake tester.
- Immediately pour the hot syrup over the warm loaf.
- Let cool for 30 minutes in the pan before turning the loaf out of the pan onto a rack, then turning it right side up to cool completely.
- Wrap tightly in plastic wrap and let stand at room temperature overnight before serving.
Nutrition Facts : Calories 2892.1, Fat 116.5, SaturatedFat 14.9, Cholesterol 227.4, Sodium 2301.5, Carbohydrate 433.2, Fiber 29.2, Sugar 212.5, Protein 50
AVOCADO BREAD
I love to have avocados on hand, but they sometimes get too ripe too fast. This avocado bread is a wonderful, unusual way to use them. It makes a delightful dessert served warm with chocolate or vanilla ice cream and chocolate syrup. -Katherine Wollgast, Troy, Missouri
Provided by Taste of Home
Categories Breakfast
Time 1h25m
Yield 1 loaf (16 pieces).
Number Of Ingredients 14
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.
Nutrition Facts : Calories 237 calories, Fat 9g fat (4g saturated fat), Cholesterol 29mg cholesterol, Sodium 228mg sodium, Carbohydrate 38g carbohydrate (22g sugars, Fiber 2g fiber), Protein 4g protein.
AVOCADO QUICK BREAD
A rich and moist spiced quick bread made with avocado. Sounds weird but it's great! This bread is moist and rich and...GREEN!
Provided by MICHELLECA
Categories Bread Quick Bread Recipes
Time 1h20m
Yield 20
Number Of Ingredients 14
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.
Nutrition Facts : Calories 257.3 calories, Carbohydrate 37.5 g, Cholesterol 40.5 mg, Fat 11.1 g, Fiber 2.2 g, Protein 3.9 g, SaturatedFat 3.8 g, Sodium 254.5 mg, Sugar 22 g
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