Avocado Walnut Bread Food

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 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 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 BANANA AND WALNUT MUFFINS

Steps:

• Heat oven to 375 degrees F. Grease 12 muffin tin wells or line with paper cups.
• In a large bowl, mix avocado, bananas, eggs and milk. In a separate bowl, whisk or sift together flour, sugar, baking soda and salt. Stir into avocado mixture; do not over-mix. Stir in walnuts.
• Spoon batter into prepared muffin tin; bake 15 to 20 minutes or until tops start to brown and a toothpick inserted into a muffin comes out clean.

AVOCADO POUND CAKE

Steps:

• Place a rack in the center and upper third of the oven and preheat to 350 degrees F. Grease and flour two 9x5-inch loaf pans and set aside.
• In a medium bowl, whisk together flour, cornmeal, salt, baking powder, and baking soda. Set aside.
• In the bowl of an electric stand mixer fitted with a paddle attachment, beat butter and sugar on medium speed until light and fluffy, 3 to 5 minutes. Add avocado and beat for another 2 minutes. Stop mixer and scrape down the sides of the bowl as necessary.
• Add eggs, one at a time, beating on medium speed for 1 minute after each addition. Stop the mixer and scrape down to make sure everything is thoroughly mixed. Beat in vanilla.
• With the mixer on low speed, add half of the flour mixture. Beat until just incorporated. Add the buttermilk and the remaining flour mixture. Beat until just incorporated. Remove bowl from the stand mixer, and finish incorporating the batter with a spatula.
• Divide the batter between the pans and bake on alternating racks for 30 minutes. After 30 minutes, rotate racks and bake for another 15 to 25 minutes, or until a skewer inserted in the center comes out clean. Let cool in pans for 20 minutes before inverting onto a wire rack to cool completely.
• Cake will last, well wrapped, at room temperature for up to 4 days.

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-BANANA-WALNUT MUFFINS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line a 12-cup muffin tin with paper liners.
• Cream together bananas and avocado in a mixing bowl using an electric mixer. Pour in eggs and milk; mix well.
• Whisk whole wheat flour, brown sugar, white sugar, baking soda, cinnamon, and salt together in a separate bowl.
• Pour flour mixture into banana mixture slowly and mix until incorporated. Add walnuts and mix for 1 minute.
• Divide batter into the prepared muffin cups.
• Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, about 20 minutes.

AVOCADO NUT BREAD

Steps:

• Heat oven to 350°F
• Lightly butter/grease two 9" x 5" loaf pans.
• Combine sugar, eggs, vanilla, beat well, add avocado and oil.
• Blend until smooth.
• Gradually add sifted dry ingredients.
• Beat at medium speed until smooth (mixture may be quite thick; you may add 1/2 cup water or so to thin out a bit, but mixture should still be thick).
• Add chopped nuts last, stir in to mix well.
• Pour mixture into the two greased loaf pans and bake.
• for 50-60 minutes or until wooden pick inserted in center comes out clean.
• Cool on wire racks for 10 minutes, then remove from pans.
• Cool thoroughly before slicing.

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 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 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 BANANA BREAD

Steps:

• In a large bowl mix together the almond flour, baking soda and salt.
• place the avocado and bananas in a food processor and pulse until creamy.
• Add the coconut oil, vanilla, honey and egg and pulse to combine ingredients.
• Pour mixture into the bowl with the almond flour and mix to form a batter.
• line an 8½" x 4½" medium loaf pan with parchment paper and spread the batter across the pan.
• Bake at 350°F until a toothpick inserted into the center comes out clean, approximately 45-50 minutes.