Avocado Quick Bread

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!

INGREDIENTS

• 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

• Zulay Kitchen Magnetic Measuring Spoon

INSTRUCTIONS

1. Preheat oven to 350°F and line an (8″ x 3½”) loaf pan with parchment paper or foil and grease.
2. Stir together almond milk and lemon juice/vinegar and let rest for 5-10 minutes.
3. Halve and de-seed avocado. Place in a food processor with milk and pulse for 30 seconds till pureed.
4. In a large bowl, whisk the eggs, oil, vanilla and sweetener. Add avocado puree and mix until smooth.
5. In a medium bowl, combine and uniformly mix flour, protein powder, sweetener, baking powder, cinnamon, nutmeg and salt.
6. 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.
7. Pour batter into prepared loaf pan.
8. 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.
9. Cool for 15 minutes, then lift out of pan. Transfer to a wire rack to cool completely, about 45 minutes and cut into slices.