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Avocado Quick Bread
Prep
20 mins
Cook
1 hr
Servings
20
Difficulty
Hard
This avocado quick bread has become one of my favorite ways to use up those perfectly ripe avocados before they go bad. The beauty of this recipe is how straightforward it is, coming together in just 20 minutes of prep time. Avocados add wonderful moisture and healthy fats to the bread while keeping it incredibly tender, and the warm spices of cinnamon and allspice paired with bright orange zest and pecans make every bite feel special. It's comfort food that also happens to be good for you, and honestly, there's nothing quite like the smell of this baking in your oven.
Ella x
Ingredients
- 22 ⅔ cups all-purpose flour
- 11 ½ teaspoons baking soda
- 11 teaspoon baking powder
- ¾ teaspoon salt¾ teaspoon salt
- ¾ teaspoon ground cinnamon¾ teaspoon ground cinnamon
- ¾ teaspoon ground allspice¾ teaspoon ground allspice
- ½ cup butter, softened½ cup butter, softened
- 11 ⅞ cups white sugar
- 33 eggs
- 11 ½ cups mashed ripe avocado
- ¾ cup buttermilk¾ cup buttermilk
- ¾ cup chopped pecans¾ cup chopped pecans
- ½ cup raisins½ cup raisins
- 11 tablespoon grated orange zest
Detail level
Instructions
- 1
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.
- 2
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.
- 3
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.
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