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Avocado Quick Bread Recipe

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This Avocado Quick Bread is a moist and tender loaf that combines the creamy richness of ripe avocados with a subtly sweet, vanilla-flavored batter. Perfect for a wholesome snack or breakfast, this easy-to-make bread offers a delightful twist on traditional quick bread using simple ingredients and baking techniques.

Ingredients

Dry Ingredients

  • 2 cups all-purpose flour
  • 1 ½ teaspoons baking powder (aluminium free)
  • ¼ teaspoon salt

Wet Ingredients

  • 2 ripe avocados
  • 1 cup granulated sugar
  • 3 eggs (room temperature)
  • 1 teaspoon vanilla flavoring

Instructions

  1. Preheat & Prepare Pan: Preheat the oven to 350°F (177°C). Line a 9×5-inch loaf pan with parchment paper to prevent sticking and ensure easy removal of the baked bread.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt until evenly combined. Set this mixture aside for later incorporation.
  3. Cream Avocados & Sugar: Using a hand mixer on medium-high speed in a large bowl, blend the peeled and pitted avocados with the granulated sugar until the mixture is completely smooth and creamy, eliminating any lumps.
  4. Add Eggs & Vanilla: Slowly whisk in the eggs one at a time along with the vanilla extract until fully incorporated into the smooth avocado-sugar mixture, forming a consistent batter.
  5. Combine Wet & Dry Ingredients: Using a wooden spoon or a rubber spatula, gently fold the dry flour mixture into the wet avocado batter. Fold carefully to preserve airiness, mixing just until no streaks of flour remain.
  6. Pour Batter & Bake: Transfer the batter into the prepared loaf pan, spreading evenly. Bake in the preheated oven for 55-60 minutes or until a toothpick inserted into the center comes out clean.
  7. Cool: Remove the bread from the oven and place the pan on a wire rack. Allow the bread to cool completely in the pan before slicing and serving.

Notes

  • For best results, use ripe avocados that are soft to the touch for a creamy texture.
  • Room temperature eggs help improve the batter’s consistency and rise.
  • You may substitute granulated sugar with coconut sugar or brown sugar for a different flavor profile.
  • Ensure not to overmix the batter after adding the flour to keep the bread light and tender.
  • The bread keeps well when stored in an airtight container at room temperature for 2-3 days or refrigerated for up to a week.

Find it online: https://yumntasty.com/avocado-quick-bread-recipe/