Avocado Quick Bread
This avocado quick bread is the perfect breakfast, or snack! The loaf is sweet, but not too sweet and the avocado makes this bread moist and gives it a natural green color!
Servings: 12 slices
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 9x5-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.
Video
Notes
Storage: This avocado bread will keep at room temperature for up to 4 days and up to 6 days in the fridge.
Nutrition
Calories: 194kcal | Carbohydrates: 32g | Protein: 4g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 41mg | Sodium: 67mg | Potassium: 251mg | Fiber: 3g | Sugar: 13g | Vitamin A: 108IU | Vitamin C: 3mg | Calcium: 35mg | Iron: 1mg
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