Ok, we've all seen it by now. That crazy good looking Avocado Quick Bread that's been all over TikTok these past few months. And there's not much I love more than ripe avocadoes. So of course, I had to try my hand at making my very own Avocado Bread recipe.
This Avocado Bread is:
- Super moist and delicious.
- Healthy and nutritious.
- An easy quick bread recipe.
- The perfect way to use up ripe avocados!
Helpful Tips
Storing the Bread.
Avocado bread can dry out quickly, so it's important to store it properly. Wrap it in plastic wrap or aluminum foil and store it in the fridge for up to 5 days.
Serving Avocado Bread.
Avocado bread is not only delicious on its own, but it can also be used in a variety of ways. Try using it as a base for avocado toast, or as a sandwich bread for a unique and flavorful twist.
Variations & Substitutions
Choose very ripe avocados.
The key to making delicious avocado bread is using ripe avocados. Look for avocados that are slightly soft to the touch and have a dark green color. This is a great recipe to use up those avocados that are getting overripe as well.
Experiment with mix-ins.
I added chopped pecans to my avocado bread. You can use other types of nuts such as pecans or chopped walnuts. Or try swapping the nuts for dried cranberries or chocolate chips instead.
Experiment with different flavors.
Avocado bread is a great base for experimenting with different flavors. Try adding herbs, spices, or cheese to the dough for a unique and tasty twist.
Spicy Avocado Bread.
Add chopped jalapenos or red pepper flakes to the dough for a spicy kick.
Chocolate Avocado Bread.
Add cocoa powder and chocolate chips to the dough for a sweet and indulgent treat.
Lemon Poppy Seed Avocado Bread.
Add lemon zest and poppy seeds to the dough for a bright and tangy twist.
More Tasty Vegetarian Recipes
- Avocado and Banana Bread
- Vegan Avocado Pasta
- Avocado Chocolate Mousse
- 12 Amazing Avocado Recipes that Aren't Guacamole
📖 Recipe
Ingredients
- 2 cups flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup mashed avocado, about 2 medium
- ¾ cup sugar
- ¼ cup oil
- ¼ cup milk
- 2 large eggs
- 1 teaspoon vanilla
- ½ cup chopped pecans
Instructions
- Preheat oven to 350 F, grease and flour a 9x5 baking pan and set aside
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt; set aside
- In a separate bowl, whisk the avocado, sugar, oil, milk, eggs, and vanilla until smooth
- Add the flour mixture to the avocado mixture, then stir in the pecans
- Transfer batter to the prepared pan and bake for 50-60 minutes, until a toothpick inserted into the center comes out clean
- Allow to cool 10 minutes in the pan before removing and cooling on a wire rack
Kayla says
What kind of oil is best to use? Extra Virgin Olive Oil, Vegetable Oil etc.? And for milk, is milk(I do the red cap milk) or half & half better?
Nicole says
I used regular vegetable oil for this recipe. And whole milk - which typically has the red cap.
Lina says
I reduced the sugar to 1/2 c, added like 2-4 tbs water to make up for lost moisture of the sugar (I used foraged black locust flower infused water since that’s what I had, but I’m sure any juice or plain water would work), a splash of lemon juice, about a tsp ginger powder, and a little less of clove powder. My avocado was crappy quality, but it didn’t matter- I’m still in heaven with how good these are!!