Home > Breakfast/Breads, Recipes > Knock Your Socks Off Avocado Bread

Knock Your Socks Off Avocado Bread

April 11th, 2012

It’s no secret that my favorite food in the entire world are avocados.  I knew I would love this bread, but I was wrong to assume that my family wouldn’t like it.  I bought Joy The Baker’s cookbook based on this recipe.  You can definitely trust what she makes.  She is so edgy, cool and a fantastic baker and photographer.  I kinda want to be her in my next life.  I’m getting a start on that by baking everything in her cookbook and getting a few tattoos on my shoulders.  :)

She didn’t say in her recipe if you could freeze this bread so I halved the recipe.  I’m almost positive after making it that you could freeze it.  I’ll post the original recipe and you can decide for yourself if you want to make 1 or 2 loaves.  We had it for dessert last night, but it’s going to be our breakfast for the next 2 mornings.  Love it!

Avocado Bread

Preheat your oven to 350.  You will need 1 cup plus 2 tablespoons of mashed, ripe avocados. Depending on the size of them, it should equal to about 2 avocados.

Mix together, flour, cornmeal, salt, baking powder, and baking soda.  Set aside.

In a mixer, beat butter and sugar on medium speed until light and fluffy.  Add avocado and beat for another 2 minutes.  Stop mixer and scrape own the sides of the bowl as necessary.  This might sound crazy, but it tasted so good!

Add eggs one at a time, beating on medium speed for 1 minute after each addition.  Scrape down sides if needed.  Beat in vanilla.  With mixer on low speed, add half of flour mixture and beat just until incorporated.  Add the buttermilk and the remaining flour mixture.  Beat until incorporated.  You might need to stir the batter with a spatula.

Spray two 9 x 5-inch loaf pans and divide the batter between the pans.   Bake for 30 minutes on upper third rack of your oven.  You will bake for another 15 to 25 minutes on the center rack.  When a toothpick comes out clean, your bread is done.  Let cool in pans for 20 minutes.  Cake will last several days, well wrapped, at room temperature.

This kid isn’t a big fan of avocados and has been known to gag over them on a number of occasions.  Surprisingly he ate the most of it even when I told him it was green from the avocados.  He was wearing green socks and joked that socks must have been in the bread because he said it “knocked his socks off!”

Recipe: Avocado Bread

Meal type Breakfast, Dessert
From book Joy The Baker

Ingredients

  • 3 cups all-purpose flour
  • 1/2 cup yellow cornmeal
  • 1/2 teaspoon salt
  • 1 1/2 teaspoons baking powder
  • 1 1/2 teaspoons baking soda
  • 3/4 cup unsalted butter, softened (1 1/2 sticks)
  • 3 cups sugar
  • 1 cup plus 2 tablespoons mashed, ripe avocados
  • 4 large eggs
  • 2 teaspoons vanilla
  • 3/4 cup buttermilk

Directions

Preheat oven to 350. Spray two 9 x 5-inch loaf pans and set aside. In a medium bowl, mix together flour, cornmeal, salt, baking powder and baking soda. Set aside. In a mixer, beat butter and sugar on medium speed until light and fluffy. Add avocado and beat for another 2 minutes. Scrap down sides as necessary. Add eggs one at a time, beating on medium speed for 1 minute after each addition. Scrap down sides if needed. Beat in vanilla.
With mixer on low speed, add half of the flour mixture. Beat until just incorporated. Add the buttermilk and the rest of the flour mixture. Beat until incorporated. Divide the batter between the pans and bake on the upper third rack for 30 minutes. Bake on middle rack for an additional 15-25 minutes, until a toothpick comes out clean. Let cool in pans for 20 minutes. Bread will last for several days, well wrapped, at room temperature.

Categories: Breakfast/Breads, Recipes Tags:
Comments are closed.