I found a great deal on avocados over the weekend, and have thus been on quite the avocado kick this week. Having used them in various sandwiches this week, I wanted to try my hand at using them in baking. I tried out an avocado quick bread recipe, and couldn’t be happier with the results. The avocado lends itself quite nicely to baking, producing a super moist (and super delicious) bread.
Adapted from About.com:Home Cooking
- 2 cups unbleached white whole wheat flour
- 1/2 cup + 1 Tablespoon sugar (if you prefer a sweeter bread use 3/4 cup sugar)
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 egg whites
- 1 ripe, mashed avocado
- 1/2 cup milk + 1/2 Tablespoon lemon juice
Preheat your oven to 375F.
Combine milk and lemon juice in a small bowl and set aside for 5 minutes to sour.
Sift all of your dry ingredients into a large mixing bowl. Combine all of the remaining wet ingredients in another mixing bowl and stir until well blended. Make a well in the center of the dry ingredients and pour in the wet mixture. Stir together to combine. Pour the batter into a greased loaf pan. Bake for 45 minutes or until a toothpick inserted comes out clean.
Let bread cool in pan for about 20 minutes. When the bread is cool enough to handle, remove from the pan and let cool to room temperature.