Avocado Quick Bread Recipes

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.

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.

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.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Grease and flour two 9x5 inch loaf pans.
• Sift together the flour, baking soda, baking powder, salt, cinnamon and allspice. Set aside.
• In a medium bowl, cream together the sugar and butter until light and fluffy. Beat in the eggs one at a time, then mix in the mashed avocado.
• Stir in the dry ingredients alternately with the buttermilk until just mixed. Fold in the chopped pecans, raisins and orange zest.
• Divide the batter evenly between the two loaf pans.
• Bake for 1 hour in the preheated oven, or until a toothpick inserted into the center of the loaf comes out clean.
• Allow loaves to cool in pan for at least 20 minutes before removing.

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.