This loaf of Avocado Bread is a breakfast quick bread like banana bread but made with avocados instead. The same moist texture and slightly sweet flavor, but sugar-free, rich in fiber and full of healthy fats.
This delicious recipe is from our friends at Hayl's Kitchen!🏷 Course: Breakfast, Dessert, Snacks
🇺🇸 Cuisine: American
🔪 Prep Time: 10 minutes
🍳 Cook Time: 55 minutes
⏲ Total Time: 1 hour 5 minutes
🍴 Servings: 10 slices
- ⅓ cup Almond Milk
- 1 tsp Lemon Juice/Distilled White Vinegar
- 1 cup Avocado, Mashed, 1½ medium (230g)
- 2 Eggs
- ¼ cup Coconut Oil, Melted (or melted butter)
- 1 tsp Vanilla Extract
- Stevia Sweetener, ½ cup sugar worth (Use your brand’s Conversion Chart)
- 1¼ cup Whole Wheat Pastry Flour, 150g
- ½ cup Vanilla Protein Powder, about 1½ scoop, 45g, see notes for sub
- 3¼ tsp Baking Powder
- 1 tsp Cinnamon, Ground
- ¼ tsp Nutmeg, Ground
- ⅓ tsp Salt
KITCHEN PRODUCT USED
Preheat oven to 350°F and line an (8″ x 3½”) loaf pan with parchment paper or foil and grease.
Stir together almond milk and lemon juice/vinegar and let rest for 5-10 minutes.
Halve and de-seed avocado. Place in a food processor with milk and pulse for 30 seconds till pureed.
In a large bowl, whisk the eggs, oil, vanilla and sweetener. Add avocado puree and mix until smooth.
In a medium bowl, combine and uniformly mix flour, protein powder, sweetener, baking powder, cinnamon, nutmeg and salt.
Add dry ingredients to wet, and gently fold until just combined. Do not over-mix or the wheat flour will cause too much gluten to form and make the bread gummy.
Pour batter into prepared loaf pan.
Bake for 30 minutes, create a tent out of foil, loosely cover the top, and bake another 20-25 minutes. A toothpick inserted into center should come out dry.
Cool for 15 minutes, then lift out of pan. Transfer to a wire rack to cool completely, about 45 minutes and cut into slices.