Avocado Quick 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 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-NUT BREAD

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.

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.

AVOCADO BREAD

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x5-inch loaf pan with cooking spray.
• Mix whole wheat flour, cornmeal, baking powder, cinnamon, salt, nutmeg, and allspice together in a bowl.
• Stir sugar and yogurt together in another bowl. Beat in eggs, followed by avocados. Fold in flour mixture until batter is just moistened. Stir in milk and poppy seeds. Pour batter into the prepared loaf pan.
• Bake in the preheated oven until a toothpick inserted into the loaf comes out clean, about 50 minutes. Cool for 10 minutes before serving.

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 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.