Avocado Quick Bread Recipe
This avocado quick bread is slightly sweet, made with ripe avocados, and traditional quick bread ingredients: flour, sugar, eggs, and a little vanilla.
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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