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Move over avocado toast – this avocado quick bread recipe is about to become your new favorite! This sweet-ish avocado bread is super moist, has just the right amount of sweetness, and can be made with only seven ingredients that you probably already have in your kitchen. Best of all, it mixes together quickly and is the perfect way to use up those ripe avocados sitting on your counter.
Table of Contents
- Recipe at a Glance
- Summary
- Ingredients to make avocado bread
- How to make avocado bread
- Tips for Making this Avocado Quick Bread Recipe
- Popular Substitutions & Additions
- What to Eat with Avocado Bread
- How to Store & Reheat this Easy Avocado Bread Recipe
- Frequently asked questions
- More quick bread recipes:
- Avocado Quick Bread Recipe
Looking for a quick and easy avocado bread recipe? Look no further! This recipe is simple to follow and will have you enjoying delicious avocado quick bread in no time. The best part is that this bread is healthy and nutritious, making it the perfect snack or breakfast option. So what are you waiting for? Give this recipe a try today!
I made the first loaf exactly as the recipe was written. The family loved it. I added 1 ½ tsp of cinnamon and ½ cup chopped pecans to the second loaf. Both turned out very well.
We will try the savory version the next time we have extra avocados.
Thanks for the recipe! –Brenda
Recipe at a Glance
Cuisine Inspiration: American
Primary Cooking Method: Baking
Dietary Info: Vegetarian
Key Flavor: Slightly Sweet
Skill Level: Easy
Summary
- Keeps well! Surprisingly, the beautiful green color doesn’t fade, and the avocado doesn’t go bad in the baked loaf. You can enjoy it for a few days or freeze some slices for later.
- Moist, sweet bread. The avocado makes the quick bread so moist, it’s hard to believe there’s no oil or butter in the recipe. The sugar ratio is just right, too – not too sweet and not at all savory.
- Quick & easy. This avocado quick bread recipe comes together in a snap! It’s the perfect way to use up those ripe avocados before they go bad.
- Perfect for breakfast or a snack. Slather on some butter, jam, or eat it as is – this avocado bread is perfect for breakfast or a snack. It’s also great to have on hand when unexpected guests drop by.
Ingredients to make avocado bread
- Avocado: Ripe avocados are key for this recipe. You’ll need two large or three small avocados for this recipe. You can use unripe avocados if that’s all you have, but the bread won’t be as moist.
- All-purpose flour: You can use wheat or white all-purpose flour for this recipe. I haven’t tried it with gluten-free flour, but let me know in the comments below if you give it a try!
- Baking powder: Keeps your avocado bread from being too dense and gives it some fluff. Use aluminium-free to avoid a bitter taste.
- Sugar: You can use white sugar, brown sugar, or coconut sugar in this recipe. I’ve even used honey with great results.
- Egg: Helps bind everything together.
- Vanilla extract: Gives the bread a delicious flavor and aroma. You can omit this if you don’t have any on hand.
- Salt: A little bit of salt brings out the flavors in the bread and helps balance the sweetness.
How to make avocado bread
This quick avocado bread is super simple to make. The batter comes together in under 10 minutes, and then it’s off to the oven.
Mix the Avocado Bread Batter
- In a large bowl, use a hand mixer on medium-high speed to cream the avocados and sugar until completely smooth.
- At this point, it will look like guacamole!
- Add the eggs and vanilla extract.
- Whisk until they are fully incorporated into the batter.
- Add the dry ingredients to the wet.
- Using a wooden spoon or a rubber spatula, gently fold in the dry ingredients until no streaks remain.
Bake the Avocado Bread
- Line a loaf pan with parchment paper.
- Pour the batter into the prepared pan. Bake until a toothpick inserted in the center of the loaf comes out clean.
Omg! Thanks for sharing this. I made this bread this morning, and I’m already addicted.
I wanted to use all almond flour, but at the end I ended up with ½ and ½ (I only have enough for 1 cup). It came out so good! It has a hint of nutty flavor from the nut, as if I incorporated chopped nuts in it. I will definitely make another batch with all almond flour next time. – Dorothy
Tips for Making this Avocado Quick Bread Recipe
- Use soft and ripe avocados. Ripe avocados are key for this recipe. They make the bread moist and give it a delicious flavor. If your avocados aren’t ripe, you can place them in a paper bag with a banana or apple overnight to speed up the ripening process.
- Don’t overmix the batter! Over-mixing quick bread batter will result in a tough and dense loaf of bread. Stir just until the ingredients are combined – no need to overdo it.
- Bake the bread on the middle rack. This will help ensure that your avocado bread bakes evenly.
- Line your loaf pan with parchment paper. This will help prevent the bread from sticking to the pan and make cleanup a breeze.
- Let the bread cool completely before slicing. This will help prevent your avocado bread from falling apart.
Popular Substitutions & Additions
- Add chocolate chips. For a delicious twist, add in a cup of chocolate chips to the batter. You can also top the bread with chocolate chips after it’s baked.
- Make it savory. If you’re not a fan of sweet quick breads, you can easily make this recipe savory by omitting the sugar and adding in some chopped herbs or cheese.
- Replace 1 avocado with 1 ripe banana. If you don’t have enough avocados or they’re not ripe enough, you can replace one avocado with a ripe banana. The bread won’t be as moist, but it will still be delicious.
- Use honey instead of refined sugar. For a healthier twist, you can use honey in place of the refined sugar. The bread will be slightly less sweet, but just as delicious.
What to Eat with Avocado Bread
The avocado bread has a small hint of avocado taste that is not too overpowering and a subtle sweetness from the sugar. It’s a pretty simple bread without any overpowering flavors, so spread one of these toppings on top.
- Homemade Nutella
- Softened Homemade Butter
- Homemade Peanut Butter
- Homemade Almond Butter
- Strawberry Chia Jam
- 2 Ingredient Strawberry Sauce
How to Store & Reheat this Easy Avocado Bread Recipe
This avocado quick bread can be stored at room temperature in an airtight container or wrapped in plastic wrap for up to four days.
To reheat, simply pop a slice of avocado bread in the toaster or microwave until warmed through. You can also reheat the entire loaf of bread in the oven at 350°F for about 15 minutes.
How long will avocado bread last in the fridge?
I have actually kept the bread once for 6 days, and it still looked green and tasted good!
Can I freeze avocado bread?
Yes! I wrapped it in plastic wrap and then placed it in a freezer bag. It lasted for about two months.
When you’re ready to eat it, just thaw it overnight on the counter or pop it in the microwave for a few seconds.
Frequently asked questions
Yes! You can either omit the sugar altogether or replace it with a natural sugar like honey.
If your avocado bread is dense and heavy, it’s likely because you overmixed the batter. Be sure to mix just until the ingredients are combined – no need to overdo it.
Yes! Just use a gluten-free all-purpose flour blend in place of the regular flour. I don’t recommend just using almond flour or coconut flour, though.
Yes! You can use an eight or nine-inch round cake pan, an eight or nine-inch square baking pan, or a muffin tin lined with muffin liners. You’ll need to adjust the cooking time. Make sure to keep an eye on it if you do switch out the pan.
There you have it – a quick and easy avocado bread recipe that is sure to please! With only seven ingredients and minimal prep time, this recipe is perfect for busy weekdays or when unexpected guests drop by. Give it a try, and let me know what you think in the comments below.
More quick bread recipes:
- Cinnamon Apple Bread
- Lemon Zucchini Bread
- Pistachio Bread
- Double Chocolate Chip Banana Bread
- Homemade Pita Bread
- Chocolate Peanut Butter Banana Bread
- Chocolate Chip Zucchini Bread
- Lemon Blueberry Bread
- Olive Oil Garlic Bread
If you try this feel good Avocado Bread recipe or any other recipe on Feel Good Foodie, then don’t forget to rate the recipe and leave a comment below! It helps others who are thinking of making the recipe. We would love to hear about your experience making it. And if you snapped some shots, share it on Instagram so we can repost on Stories!
Avocado Quick Bread
Video
Ingredients
- 2 cups all-purpose flour
- 1 ½ teaspoons baking powder aluminium free
- ¼ teaspoon salt
- 2 avocados
- 1 cup granulated sugar
- 3 eggs room temperature
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F. Line a 9×5-inch loaf pan with parchment paper.
- In a medium bowl, whisk the flour, baking powder and salt. Set aside.
- In a large bowl, use a hand mixer on medium-high speed to cream the avocados and sugar until completely smooth. Whisk in the eggs and vanilla extract until they are fully incorporated into the batter.
- Using a wooden spoon or a rubber spatula, gently fold in the dry ingredients until no streaks remain.
- Pour the batter into the prepared pan. Bake until a toothpick inserted in the center of the loaf comes out clean, 55-60 minutes. Remove the bread from the oven. Set the pan on a wire rack and allow the bread to cool completely in the pan.
Notes
Nutrition
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
Would it make a difference if I cut it up while slightly warm?
It’s best to let it cool completely! The moisture and texture can be impacted if you cut the bread while it’s still warm.
I did it! Thank you so much for this delicious recipe. Your instructions and pictures help a lot.
Yay!! So happy you found the instructions and photos helpful and loved how it turned out! Thank you!!
TLDR; a beatiful muffin-like bread with a subtle sweet avocado flavor – BUT the avocado size is EXTREMELY important… I recommend about using roughly 10 ounces of avocado total to avoid dense rubberiness.
This recipe is pretty good – I made it using my home grown avocados. it honestly reminds me of a muffin and would probably make good muffins as well. It has a slight sweetness and avocado flavor, but I’d imagine it may be more subtle when using store bought avocados. I would think adding some mix ins such as nuts, berries, or even chocolate chips would be wonderful.
My first bread came out terrible. It fell when it came out of the oven and it was extremely dense – but it did taste good. After troubleshooting I learned that a “medium avocado” is about 5 ounces, while my avocados are 30 or more ounces each (the size of your head) and I used half of one, so it was way too much. My second bread was perfect though. The flavor was wonderful and the texture was perfect, so I’ve added this to my cookbook.
Thank you SO much for this thoughtful review, Jenna! So happy you love the recipe and really appreciate you including notes about how much avocado to use!!
I have a Mexicola avocado tree, which produces very small avocados, so I went with the recommendation (in the comments) of one and a half cups of mashed avocado. I wish I hadn’t. The bread raised well, looked good, and a toothpick came out clean after 60 minutes. Upon cooling, the loaves fell. When cut, the bottom third is too moist and thick, like it wasn’t fully baked. I’d recommend 3/4 – 1 cup avocado instead. Next time I will add nuts and spice. It was okay, just lacking something. I do appreciate the recipe idea, as I have a boatload of avocados this year.
Aww, so sorry to hear it was too many avocados in your batch. I hope that your other batches of bread turn out better with fewer avocados. Thanks so much for providing feedback, Davina!!
Delicious
Thank you! So happy you liked it!
Just made two loaves of this after looking at a bag of ripe avocados and wow so good and was a hit with my hubby and toddler. Thanks for the recipe!
Aww, so glad to hear you and your family loved it! Thanks, Amanda!
I tried this and while the bread turned out moist and fluffy, there was this bitter taste to it. I don’t know if it’s because of the avocados or the baking soda. ☹️ I just used my regular baking soda because I couldn’t find any aluminum free ones. And I’ve used this baking soda in all my other baked goods and none came out bitter. 😢
Oh no, I’m so sorry to hear that! Your baking soda was definitely the culprit—baking soda has a naturally bitter taste. The recipe calls for baking powder for this reason, specifically aluminum-free baking powder because baking powder with aluminum can become bitter when heated. I would try the recipe again with aluminum-free baking powder!
Absolutely delicious! Terrific recipe, thank you for posting! Have made these as muffins a couple times instead of a loaf. Didnt tweak anything…had enough for exactly 12 muffins. Excellent recipe if you’re watching calories but still trying to have something you enjoy! Added 1/4 chocolate chips to the recipe for just a little more something special.
Yum, chocolate chips sound like the perfect touch! So happy to hear the batter works well for muffins too. Thanks, Steph!!
I added a lime glaze and it is divine!!
Yum, that sounds so good!!
Looks delicious! Can I use frozen avocado instead? And much should I use if so? Thank you!!
I haven’t tried using frozen, but as long as it is thawed it should work just fine. I would use about 1 1/2 cups of mashed avocado.
Easy to make. The aroma is heavenly! I used gluten free flours (buckwheat, brown rice, tiger nut) and it turned out perfectly. I think I will try it next time with less sugar. This first loaf was very sweet – sweeter than cake! Just one thin slice caused my husband’s blood sugar to be high the next morning.
Thanks for your feedback!
Made a savory version with just salt, olive oil, and flaxseed in place of half the flour. Not bad! Thanks for the inspiration.
Thanks for sharing!
I wish I read the comments before I started making this. I did exactly as told but it was so dense, it didn’t rise up, not moist nor fluffy as the author claimed. I just wasted ingredients. I never wanted to waste food and would usually keep the not so successful first try against my husband’s advice but this one will go straight to the trash.
I’m so sorry this didn’t work out well for you. I have had great success with it, but I am currently retesting it based on recent comments to make sure it works out perfectly for everyone.
If you mix all the wet ingredients first and add in the dry, make sure you don’t over mix. That is when you get into trouble. Only mix until the dry ingredients are moistened. It’s about 15 to 20 strokes by hand. Also, make sure your oven is preheated and your ingredients are room temp. I’ve made this recipe a couple times and it’s always came out perfect. Try it again. Good luck!
I highly recommend that you don’t try this recipe. Worst bread I have ever had.
I’m so sorry this didn’t come out well for you. I’d love to help you troubleshoot if you provided some more details on what went wrong.
Made this as written. Used ripe avocados. Smelled awful baking and tasted equally awful. One bite and I threw the rest in the trash. My advice to people reading this is to not make it
I’m so sorry to hear this didn’t come out well for you. I am going to retest it ASAP.
this is illegal, the fbi showed up to my house after it was done baking. i managed to get a bite and it’s addicting. make this at your own risk.(also add butter to your slice before you eat it. makes it taste creamier 👍)
Ha! Glad you enjoyed it.
Please change your ingredients to say “aluminum free baking powder”. I wasted all these ingredients. This is not edible.
So sorry, I assumed most everyone is baking now with aluminum free baking powder, but I know what they say about assumptions! I updated the ingredients, thank you for the feedback.
My bred came out slightly bitter. What could be the cause? All the avocados were just ripened and had been picked directly from my tree.
Oh no! So sorry to hear that. Did you use aluminum free baking powder? If not the aluminum can cause a bitter of taste.PS jealous you’ve got an avocado tree!!
I won’t make this again. I made it exactly as written, adding chocolate chips as one of the options. It was so heavy and dense. Didn’t care for it at all. I’ve eaten three pieces of it and will throw the rest in the trash.
i’m so sorry to hear this didn’t come out to your liking. Was your baking powder fairly fresh?
Yes, my baking powder is fine.
Again, sorry the texture was not to your liking. Only other thing I can think of that may impact the texture is were your avocados nice and ripe or fairly firm?
Im 10 and love baking.
I’ve been baking for my entire life and as a person who hates avocados,this was a winner for me!
(Also it can be kept on my warm countertop for a week!)
So happy you enjoyed it!
I made the first loaf exactly as the recipe was written. The family loved it.
I added 1 1/2 tsp of cinnamon and 1/2 cup chopped pecans to the second loaf.
Both turned out very well.
We will try the savory version the next time we have extra avocados.
Thanks for the recipe!
Love the additions, sounds so good! Thanks for letting me know!
I followed the recipe and the outcome was fantastic. I’m wondering if I can make it with an egg substitute cause I have family members who are vegan
So glad it came out well for you! Unfortunately I have yet to try this with an egg substitute, but if you give it a try, let me know!
Delicious bread! It was so easy to make! I will definitely make it again!
Thank you so much!!
Omg! Thanks for sharing this. I made this bread this morning, and I’m already addicted.
I wanted to use all almond flour, but at the end I ended up with 1/2 and 1/2 (I only have enough for 1 cup).
It came out so good! It has a hint of nutty flavor from the nut, as if I incorporated chopped nuts in it.
I will definitely make another batch with all almond flour next time.
So happy to hear that it toured out well for you!
I made this for a potluck, so went with mini muffins. Never again. I think all the scooping overworked the batter. The texture was odd. Flavor was good but nothing to wtite home about. I’ll try again in a loaf pan and maybe check out some of the optional suggestion for some added flavor boost.
Thank you for the feedback! So sorry it didn’t turn out how you expected.
But I haven’t given up! First I’ll try a loaf as written, and then… who knows?
If I replace the sugar with honey, how much honey should I use? 3/4 cups would make it too wet, wouldn’t it?
I would use 3/4 cup – but keep in mind the bread will be more on the savory side as honey is really a delicate sweetness.
I’ve wanted to make this for a while and finally did today- oh my gosh it is so good! Even my family members who had an aversion to avocados loved it. I definitely recommend and am looking forward to making this again.
So happy to hear that!!
it looks amazing but what are the measurements???
Hi there, you can find the measurements in the recipe card right above the comment section. I hope you enjoy!
made this recipe and the batter tasted great… then baked it and it was the most bitter thing ever. i’m wondering what went wrong!
Did you use aluminum free baking powder? If not, then the baking powder with aluminum does make the bread taste, bitter. So sorry to hear that it didn’t turn out well for you!
if you use unripe avocados, it will taste bitter. you have to use the soft ripe avocados to avoid the bitter taste
Delicious and so so easy! I followed the recipe and it came out exactly like the pictures. I wanted to put some goat cheese on it but we were out. I settled for some whipped cream instead and it was amazing!! I also think it would taste delicious as the bread in an egg in the nest.
Next time I want to try the savory way and maybe make muffins.
Thanks so much!
Made this several times, it’s delicious. I was surprised by how sweet it was the first time. I cut the sugar in half the second time and that was a hit! Such a great recipe for using avocados that ripped to quickly for my family to eat.
So glad you liked it, Rachel!
very nice recipe! i used half all purpose flour half almond flour and it turned out great. I liked the amount of avocado flavor but my family say its very subtle. is there a way i can make the avocado flavor come out more?
Hi Sharen, great question. I think that really is going to depend on how ripe your avocados are. Avocados have a delicate flavor in general so I am not sure if there is a way to really enhance it.
I made this bread yesterday and it came out perfect! Delicious, slightly sweet (cut the sugar down to 1/2 cup) & moist! My family loved it! Will definitely make it again and will try it savoury next time…
So glad you liked it!
I just made this and it tasted very bitter. I followed the steps exactly as it is. Where do you think I went wrong?
Oh no! I am sorry to hear that. Your avocados may have been off. Were they green or too ripe? Or it may be the baking powder, did you use aluminum-free?
could you substitute oat flour instead of white flour and egg whites instead of whole eggs?
Since oat flour is gluten-free, it’s going to mess up the ratios between the dry and wet ingredients. I haven’t tested this with oat flour, so I’m not sure how it affects it. Similarly, with whole versus egg whites, I haven’t tested this substitution.
First time I’ve made avocado bread, and it was wonderful. Pro tip: use 1 cup full of mashed fruit (avocado or banana) per avocado called for in the recipe. You won’t be disappointed. Unfortunately some avocados won’t yield a full cup of mashed fruit so I can see where some bakers will be disappointed. Thank you for this tasty recipe, I will be making it again and again.
Great tip, Janice. Thank you for sharing!
I made this Avocado bread today and the batter was very thick and gummy. Is there something missing from the recipe? I certainly could not pour it into the loaf pan. It was difficult even spooning it in.
Hi Isabel, the batter is supposed to be thick as it is a quick bread, so it’s stiffer than, say, a cake batter. Is it possible that too much flour was added? How did it turn out after baking?
This bread is so good. I used carbquik flour because I’m low carb and it turned out great.
So glad you liked it, Jennifer!
i followed the recipe very precisely, but the bread ended up being dark brown on the outside while still gummy and raw on the inside. i don’t recommend trying this recipe
I’m not sure why this happened, but I think the oven temperature might’ve been too high. If your oven runs hot, your bread is likely to brown and bake up on the outside before the center has a chance to fully cook.
The recipe was very bitter. I would be guessing that’s because of the baking powder specifically the amount.
Did you use aluminum-free baking powder? If you use baking powder that contains aluminum, you will have a slightly bitter taste.
very nice
Thank you so much!
This was without a doubt the easiest bread I’ve ever made…and FYI at high altitude, worked perfectly….Great taste and texture…Husband requested a BLT made with this bread.
That is so perfect! I’m glad to hear it!!
Can I substitute Sevia flakes and if so how much?
Unfortunately I have yet to try that in this recipe, but I think it could work!
Any chance of measures in grams?
I don’t have a feature that converts the measurements to grams yet, but there are online converters that will do that!
This was good but it had a bitter taste. Any ideas?
It could be the baking powder! Try using aluminium-free baking powder, which shouldn’t have as bitter of a taste.
I’m vegan.. is there a substitute for the eggs or can I omit them?
Unfortunately I have yet to try this with an egg substitute!
How many cups of avocado is needed. I’ve never baked with or eaten avocado before.
You’ll need roughly 2 cups!
Can you use Sr flour?
This recipe should work with self rising flour, but you might need to omit the baking powder because self rising flour already has baking powder in it. Let me know how it turns out if you give that a try!
This bread is so easy to make and so delicious! I made a loaf and it was all gone the first day, next time I will have to make two loaves. What a great recipe, love it!
It really is! Thank you so much. Glad you enjoyed!!
Can I sub the flour for coconut or almond flour?
I don’t recommend just using almond flour or coconut flour as a substitute.
Could I use honey or fruit juice,in place of sugar,my hubbie’s a diabetic
Yes, I’ve used honey in this recipe with great results! The bread will be slightly less sweet, but just as delicious. You can also easily make this recipe savory by omitting the sugar and adding in some chopped herbs or cheese.
What kinda of herbs would you recommend
Hmm, I think a mix of rosemary, thyme, and garlic would be good!