This Moist Sweet Avocado Quick Bread is a delightful treat! Made with creamy avocado, it offers a soft texture and just the right amount of sweetness that keeps you coming back for another slice.
Seriously, who knew avocados could be so tasty in bread? I love having it with coffee in the morning—it’s like eating dessert for breakfast! Don’t forget to share (or not)! 😄
Key Ingredients & Substitutions
Avocado: A ripe avocado adds moisture and richness. For a different flavor, you can substitute with unsweetened applesauce (1/2 cup) or Greek yogurt, but it may change the texture a bit.
Sugar: Regular granulated sugar works best for sweetness. If you’re looking to cut back on sugar, you can use coconut sugar or a sugar substitute, but be sure to check the conversion ratio as some substitutes are sweeter than sugar.
Oil: Vegetable oil keeps the bread moist. You can swap it for melted butter or coconut oil for a richer taste. Just note that using butter might affect the crumb slightly.
Buttermilk/Yogurt: Both add tenderness to the bread. If you don’t have buttermilk, you can create a substitute by mixing milk with a tablespoon of vinegar or lemon juice and letting it sit for a few minutes.
How Do You Achieve the Perfect Texture in Quick Bread?
Getting the right texture in quick bread is all about mixing and baking correctly. Here are some tips:
- When mashing the avocado, aim for a smooth consistency. Lumps can affect the bread texture.
- Mix the wet and dry ingredients until just combined. Overmixing can lead to a dense loaf!
- For an even bake, consider checking for doneness around the 50-minute mark by inserting a toothpick.
- Let the bread cool in the pan briefly before transferring to a rack. This helps maintain its moisture.
Moist Sweet Avocado Quick Bread
Ingredients You’ll Need:
For the Bread:
- 1 ripe avocado (about 1/2 cup mashed)
- 1 cup granulated sugar
- 2 large eggs
- 1/4 cup vegetable oil (or melted coconut oil)
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon (optional)
- 1/2 cup buttermilk or plain yogurt
Time Needed:
This recipe takes about 15 minutes to prepare and 50-60 minutes to bake. After baking, allow another 10 minutes for cooling in the pan, plus any extra time for cooling completely before slicing. So, you’re looking at approximately 1 hour and 15 minutes from start to finish!
Step-by-Step Instructions:
1. Preheat Your Oven:
Start by preheating your oven to 350°F (175°C). While it heats up, take out a 9×5 inch loaf pan, grease it lightly with some oil, or line it with parchment paper for easy removal later.
2. Mash the Avocado:
In a large mixing bowl, mash the ripe avocado using a fork until it’s smooth. It should be creamy and lump-free for the best texture in your bread.
3. Mix the Wet Ingredients:
Add in the granulated sugar, eggs, vegetable oil, and vanilla extract to the mashed avocado. Beat the mixture well with a whisk or an electric mixer until everything is nicely combined and smooth.
4. Combine the Dry Ingredients:
In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, and cinnamon (if using). This ensures that the leavening agents are evenly distributed.
5. Mix the Two Mixtures:
Now, it’s time to combine! Gradually add the dry mixture to the avocado mixture. Alternate this with adding the buttermilk, starting and ending with the dry ingredients. Gently mix until everything is just combined—avoid overmixing!
6. Prepare for Baking:
Pour the batter into the prepared loaf pan and smooth out the top with a spatula. This will help it bake evenly.
7. Bake the Bread:
Place the loaf pan in the preheated oven and bake for 50-60 minutes. Check for doneness by inserting a toothpick into the center; it should come out clean or with just a few crumbs attached.
8. Cool and Slice:
Once baked, remove the bread from the oven and allow it to cool in the pan for about 10 minutes. Then, carefully transfer it to a wire rack to cool completely before slicing.
Enjoy your deliciously moist, sweet avocado quick bread—perfect for breakfast or as a snack any time of day!
FAQ for Moist Sweet Avocado Quick Bread
Can I Use Other Types of Oil in This Recipe?
Absolutely! You can substitute vegetable oil with melted coconut oil or even olive oil. Just keep in mind that using olive oil may impart a slight flavor difference, but it will still be delicious!
Can I Make This Bread Vegan?
Yes! To make this recipe vegan, you can replace the eggs with flax eggs (1 tablespoon of ground flaxseed mixed with 2.5 tablespoons of water per egg, let it sit for a few minutes to thicken) and use a plant-based yogurt or a plant-based milk mixed with vinegar instead of buttermilk.
How Should I Store Leftover Bread?
Store any leftover bread in an airtight container at room temperature for up to 3 days. If you’d like to keep it fresh longer, you can refrigerate it for up to a week or freeze it for up to 3 months. Just be sure to wrap it tightly before freezing!
Can I Add Mix-Ins to This Quick Bread?
Definitely! Feel free to stir in chocolate chips, chopped nuts, or dried fruits like cranberries or raisins. Just make sure not to add too many extras, or it may affect the overall texture of the bread!
