Avocado Bread
A moist, flavorful, and nutritious avocado bread perfect for breakfast or as a snack. This easy-to-make recipe combines ripe avocados with simple ingredients for a soft and delicious loaf.
Ingredients
Wet Ingredients:
- 1 large ripe avocado mashed, about ½ cup
- 2 large eggs
- ½ cup honey or maple syrup
- ¼ cup melted coconut oil or butter
- 1 teaspoon vanilla extract
Dry Ingredients:
- 1 ½ cups all-purpose flour or whole wheat flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- ½ teaspoon cinnamon optional
Optional Add-ins:
- ½ cup chopped nuts walnuts, pecans
- ½ cup chocolate chips
- ¼ cup shredded coconut
Instructions
Preheat the Oven & Prepare the Pan:
- Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan or line it with parchment paper.
Mash the Avocado:
- In a large mixing bowl, mash the avocado until smooth. A few small lumps are fine.
Mix Wet Ingredients:
- Add eggs, honey (or maple syrup), melted coconut oil (or butter), and vanilla extract. Whisk until well combined.
Combine Dry Ingredients:
- In a separate bowl, whisk together flour, baking soda, baking powder, salt, and cinnamon.
Mix the Batter:
- Gradually add the dry ingredients into the wet mixture, stirring gently until just combined. If using add-ins like nuts, chocolate chips, or shredded coconut, fold them in at this stage.
Bake the Bread:
- Pour the batter into the prepared loaf pan and smooth the top. Bake for 50-55 minutes, or until a toothpick inserted into the center comes out clean.
Cool & Serve:
- Let the bread cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing.
Notes
- For a gluten-free version, use a 1:1 gluten-free flour blend.
- If you prefer a sweeter bread, add an extra 2 tablespoons of honey or maple syrup.
- Store in an airtight container at room temperature for 2 days or refrigerate for up to 5 days.