Homemade Avocado Bread Loaf

Avocado brings a creative twist to homemade quick bread, adding natural richness and a beautifully soft texture.
It offers steady energy while remaining satisfying without requiring complicated ingredients.
Ripe avocado adds moisture and replaces some of the fat normally used in traditional quick breads.
A touch of vanilla and mild sweetness balances the avocado’s delicate flavor.
Enjoy a slice for breakfast, an afternoon snack, or lightly toasted with your favorite spread.
It’s a simple way to turn ripe avocados into something completely different.

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Homemade Avocado Bread Loaf

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Make this moist avocado bread loaf in just over 1 hour with ripe avocados and simple baking ingredients. A straightforward homemade quick bread perfect for breakfast, snacking, or using extra avocados.

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Prep Time 15 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr 5 minutes mins

Servings: 10

Course: Side Dish

Cuisine: American

Calories: 285

Ingredients Equipment Cooking Instructions Nutrition Notes

Ingredients

  

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• 2 ripe avocados mashed until smooth
• 2 cups all-purpose flour
• 2 large eggs
• 1/2 cup granulated sugar
• 1/4 cup brown sugar
• 1/3 cup milk
• 1/4 cup vegetable oil or melted butter
• 1 teaspoon vanilla extract
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 tablespoon fresh lemon or lime juice

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Equipment

Bread Loaf Pan

$12.59 $11.17

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 Bread Loaf Pan

Mixing Bowl

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Mixing bowl

Cooking Instructions

 

1. Preheat the oven to 350°F (175°C) and lightly grease a 9×5-inch loaf pan.
2. In a medium bowl, mash the avocados until smooth and creamy.
3. Stir the lemon or lime juice into the avocado.
4. Add the eggs, granulated sugar, brown sugar, milk, oil, and vanilla. Whisk until well combined.
5. In a separate bowl, combine the flour, baking powder, baking soda, and salt.
6. Gradually add the dry ingredients to the avocado mixture.
7. Stir gently just until combined, being careful not to overmix the batter.
8. Pour the batter into the prepared loaf pan and smooth the top.
9. Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
10. Cool in the pan for 10 minutes, then transfer the loaf to a wire rack and allow it to cool before slicing.

Nutrition

Calories: 285kcalCarbohydrates: 39gProtein: 5gFat: 13gSaturated Fat: 2gPolyunsaturated Fat: 4gMonounsaturated Fat: 6gTrans Fat: 0.04gCholesterol: 39mgSodium: 137mgPotassium: 261mgFiber: 3gSugar: 16gVitamin A: 127IUVitamin C: 4mgCalcium: 53mgIron: 2mg

Notes

Use soft, fully ripe avocados for the smoothest batter and best texture.
Avoid overmixing once the flour is added, which can make the loaf dense.
Lemon or lime juice helps balance the avocado flavor.
Add chopped walnuts, pecans, or chocolate chips for a different variation.
Store the loaf covered in the refrigerator for up to 4 days.

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