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-NUT BREAD
I tried avocado bread recently when a loaf was gifted to me. I came up with this recipe which is dense and moist. Made with Swerve® and without the addition of butter, oils, or any other fats for a 'healthier' bread. I did not tell the family the 'secret' ingredient and they all thought it was banana nut bread!
Provided by Yoly
Categories Bread Quick Bread Recipes
Time 1h25m
Yield 10
Number Of Ingredients 11
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.
Nutrition Facts : Calories 172.1 calories, Carbohydrate 42.1 g, Cholesterol 17.1 mg, Fat 7.3 g, Fiber 2.5 g, Protein 4.6 g, SaturatedFat 1 g, Sodium 279.6 mg, Sugar 1.4 g
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 NUT BREAD
This quick-bread is a great way to use up that lone avocado quickly passing it's prime! Not too sweet, pretty color, and no one in my household could guess that it was avocado. It's moist despite containing no oil. Avocados do differ in size, you want 1/2 cup mashed pulp. Walnuts can be substitued for pecans if desired. Number of servings is a broad estimate as it will depend on how thickly you slice it!
Provided by FlemishMinx
Categories Quick Breads
Time 1h
Yield 1 loaf, 10-12 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 231.3, Fat 7.7, SaturatedFat 1, Cholesterol 19.1, Sodium 255.7, Carbohydrate 37.3, Fiber 2.5, Sugar 16, Protein 4.5
AVOCADO QUICK BREAD
Avocados are a power food full of healthy fats and fiber. This quick bread has a great savory taste. A perfect way to use up a leftover avocado. The pumpkin seeds give it a great smoky taste that is a perfect complement to the bread.
Provided by The Mad Food Scient
Categories Quick Breads
Time 55m
Yield 1 loaf, 10-12 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 375*F. Lightly grease a 9x5 loaf tin.
- Sift together dry ingredients in a medium bowl.
- In a second bowl mix together the egg, avocado, sour cream and sugar.
- Stir in flour mixture into wet ingredients, stirring just until wet. Stir in pumpkin seeds.
- Pour mixture into tin and bake 45 minutes to an hour, or until an inserted toothpick comes out clean and surface is golden.
- * you can make oat flour by processing oats in a food processor or blender until powdered.
- ** You may use pecans or walnuts instead.
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