Avocado Quick Bread
Soft, moist, and bursting with natural goodness, Avocado Quick Bread is a delightful fusion of wholesome ingredients and classic baking simplicity. This unique quick bread recipe swaps traditional butter for creamy mashed avocados, infusing every bite with a subtle richness and a healthy twist. Sweetened with a perfect balance of granulated and brown sugars, delicately spiced with cinnamon, and optionally studded with chopped walnuts or chocolate chips, this bread offers a versatile flavor profile that suits breakfast, snack time, or dessert. Ready in just over an hour with minimal prep time, it’s an easy yet impressive treat to whip up. Whether you’re drawn by its soft texture, nutrient-packed ingredients, or enticing aroma, this avocado-infused bread is a must-try for any home baker craving something both delicious and unique.
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Recipe Information
Ingredients
- 2 medium (ripe, mashed) Avocado
- 150 grams Granulated sugar
- 50 grams Brown sugar
- 120 milliliters Vegetable oil
- 2 large Eggs
- 2 teaspoons Vanilla extract
- 230 grams All-purpose flour
- 1 teaspoon Baking soda
- 1 teaspoon Baking powder
- 0.5 teaspoon Salt
- 1 teaspoon Ground cinnamon
- 60 milliliters Milk
- 60 grams Chopped walnuts (optional)
- 60 grams Chocolate chips (optional)
Instructions
Preheat your oven to 350°F (175°C) and grease a 9x5-inch loaf pan or line it with parchment paper.
In a large mixing bowl, mash the ripe avocados until smooth and creamy.
Add the granulated sugar, brown sugar, and vegetable oil to the mashed avocado. Whisk until well combined.
Beat in the eggs, one at a time, followed by the vanilla extract.
In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, and ground cinnamon.
Gradually add the dry ingredients to the wet avocado mixture, alternating with the milk. Begin and end with the dry ingredients, stirring gently to combine. Do not overmix.
If using, fold in the chopped walnuts and/or chocolate chips for added texture and flavor.
Pour the batter into the prepared loaf pan, spreading it out evenly.
Bake in the preheated oven for 50-55 minutes, or until a toothpick inserted into the center comes out clean.
Allow the bread to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing and serving.
Nutrition Facts
Calories |
2292 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 168.6 g | 216% | |
| Saturated Fat | 33.0 g | 165% | |
| Polyunsaturated Fat | 73.7 g | ||
| Cholesterol | 6 mg | 2% | |
| Sodium | 2506 mg | 109% | |
| Total Carbohydrate | 217.2 g | 79% | |
| Dietary Fiber | 22.2 g | 79% | |
| Total Sugars | 187.1 g | ||
| Protein | 10.2 g | 20% | |
| Vitamin D | 0.7 mcg | 3% | |
| Calcium | 156 mg | 12% | |
| Iron | 3.8 mg | 21% | |
| Potassium | 1723 mg | 37% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
