Avocado in bread? Yes. And it’s incredible.
Avocado replaces butter or oil. The bread stays moist, tender, and surprisingly not green-tasting. Walnuts add crunch. Banana bread’s cooler, creamier cousin.
Ingredients
Makes 1 loaf (8-10 slices).
- 1½ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp salt
- 1 tsp cinnamon (optional)
- 2 ripe avocados, mashed (about 1 cup)
- ¾ cup brown sugar
- 2 large eggs
- ¼ cup milk (or buttermilk)
- 1 tsp vanilla extract
- ½ cup chopped walnuts
Step-by-Step Instructions
Step 1: Preheat and Prep
- Preheat oven to 350°F (175°C). Grease a 9×5 loaf pan or line with parchment.
Step 2: Mash Avocados
- Mash avocados in a large bowl until smooth. Measure 1 cup.
Step 3: Mix Wet Ingredients
- Add brown sugar, eggs, milk, and vanilla to mashed avocado. Whisk until combined.
Step 4: Add Dry Ingredients
- Add flour, baking soda, salt, and cinnamon. Stir until just combined.
- Fold in walnuts.
Step 5: Bake
- Pour batter into loaf pan. Bake 45-50 minutes until toothpick comes out clean.
- Cool 15 minutes in pan, then transfer to wire rack.
Step 6: Serve
- Slice and serve warm or at room temperature. Great with butter or cream cheese.
Summary
Prep Time: 10 minutes | Cook Time: 45-50 minutes | Total Time: 1 hour
Yield: 1 loaf (8-10 slices)
Difficulty: Easy
Storage Notes
Room Temp:
Store wrapped tightly for 3 days.
Freezer Friendly:
Freeze for 3 months. Thaw at room temperature.
Pro Tip:
Use ripe, almost-overripe avocados. They mash easier and give the best texture.
