Avocado Bread Food

AVOCADO BREAD

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.

AVOCADO BREAD RECIPE

Steps:

• Notes: The lime juice keeps the loaf a green color, you can skip out on it if you don't have any on hand, just know that your loaf won't be as verdant.
• If you have a food processor or blender, blend your avocado - it needs to be completely smooth for this.
• Preheat the oven to 325°F and line a small loaf pan with parchment paper.
• In a bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt. Set aside. In another bowl, cream together the butter and sugar until light and fluffy. Mix in the egg and vanilla throughly and then the mashed avocado and lime juice. Gently fold in the flour mix, being careful not to over mix.
• Spoon the batter (it is very thick) into the prepared pan and bake for 35-45 minutes or until an inserted wooden skewer is clean with a few crumbs clinging. Cool completely, slice and enjoy.

AVOCADO BREAD

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.

AVOCADO QUICK BREAD

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.

CHOCOLATE-AVOCADO BANANA BREAD

Steps:

• Preheat the oven to 350 degrees F. Spray a 9- by 5-inch loaf pan with cooking spray.
• Pulse the avocado, egg, vanilla and zest in a food processor until smooth. Transfer the mixture to a large bowl, and fold in the bananas.
• Whisk together the flour, cocoa powder, sugar, baking soda, cinnamon, salt and allspice in a medium bowl. Fold the flour mixture and 1/2 cup of the chocolate chips into the avocado mixture until just combined (it's OK if there are some lumps). Transfer the batter to the prepared loaf pan, and sprinkle with the remaining 2 tablespoons chocolate chips. Bake until a toothpick inserted in the center comes out clean, 1 hour to 1 hour 10 minutes. Run a knife around the edges, and let cool completely in the pan on a rack. The bread can be stored at room temperature in an airtight container for up to 3 days.

AVOCADO NUT BREAD

Steps:

• Pre-heat oven to 375°F.
• Grease a 9 X 5 inch loaf pan.
• Combine dry ingredients.
• In a separate bowl, beat together egg and avocado; stir in buttermilk.
• Add the wet ingredients to the dry and blend well.
• Stir in nuts.
• Pour into pan and bake 50 minutes to 1 hour, until an inserted toothpick comes out clean.

AVOCADO QUICK BREAD

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.

AVOCADO CLOUD BREAD

Steps:

• Preheat the oven to 300 degrees F (150 degrees C). Line a baking sheet with parchment paper and set aside.
• Beat egg whites and cream of tartar in a large bowl until stiff peaks form. Stir together mashed avocado and egg yolks. Gently fold into egg whites.
• Drop 1/4 cupfuls of the mixture onto the prepared baking sheet, about 1 inch apart. Smooth out and sprinkle evenly with bagel seasoning
• Bake in the preheated oven until bottom starts to brown and top is firm to the touch, 30 to 35 minutes. Let rest at least 30 minutes. Remove with a spatula.