Moist Avocado Bread

    1 hour 40 min

    This quick bread is delicious. Think of it as banana bread, but with avocado. It's a great way of getting more monosaturated fats into your diet. Enjoy thickly sliced.

    131 people made this

    Makes: 2 loaves

    • 325g plain flour
    • 1 1/2 teaspoons bicarbonate of soda
    • 1 teaspoon baking powder
    • 3/4 teaspoon salt
    • 3/4 teaspoon ground cinnamon
    • 3/4 teaspoon ground allspice
    • 115g unsalted butter, softened
    • 375g caster sugar
    • 3 eggs
    • 350g mashed ripe avocado
    • 175g buttermilk
    • 80g pecans, chopped
    • 80g raisins
    • 1 tablespoon grated orange zest

    Prep:20min  ›  Cook:1hr  ›  Extra time:20min cooling  ›  Ready in:1hr40min 

    1. Preheat the oven to 180 C / Gas 4. Grease and flour two 23x13cm loaf tins. Sieve together the flour, bicarbonate of soda, baking powder, salt, cinnamon and allspice. Set aside.
    2. In a medium bowl, cream together the sugar and butter until light and fluffy. Beat in the eggs one at a time, then mix in the mashed avocado. Stir in the dry ingredients alternately with the buttermilk until just mixed. Fold in the chopped pecans, raisins and orange zest. Divide the batter evenly between the two loaf tins.
    3. Bake for 1 hour in the preheated oven or until a skewer inserted into the centre of the loaf comes out clean. Allow loaves to cool in pan for at least 20 minutes before removing.

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    Reviews in English (115)


    Very interesting, and very, very good! I chose this recipe in the first place and decided to follow it exactly because I've come across this submitter's name several times either with her recipes or with her reviews and have always found she knows what she's doing! If Michelleca says it, I respect it and I follow it! I used this batter for muffins and baked them at 375 degrees for about 20 minutes. What the avocado doesn't contribute in flavor is more than made up for by what it contributes in richness and moistness. Because it is a neutral flavor the bread (or muffins in my case) picks up the flavor of whatever additions you make. In this case the orange flavor is prominent with a hint of cinnamon and spice - very pleasant. It is the addition of the orange zest, pecans and raisins that really make this extraordinarily delicious, and I would suggest not to leave any of it out. The bread is not quite green but definitely a different color. It is beautifully flecked with the pecans, nuts, raisins, and specks of orange zest and green avocado. I loved the recipe just as written but the mildness of the avocado lends this to any number of flavor or fruit variations. I topped the muffins with sparkling sugar before they went in the oven, which gave them a sweet, sparkly crunch. Once again, Michelleca, you have come up with something good!  -  12 Nov 2009  (Review from Allrecipes US | Canada)


    Excellent bread. I made it in a decorative bundt pan, precut it and dusted it ith a light sprinkle of powdered sugar. Crowd favorite. Try using macadamia nuts, wonderful addition. Mine came out quite green, but you can add a few drops of food coloring to achieve that if desired. If you don't have buttermilk on hand, you can use 1 Tbls of vinegar in the milk.  -  28 Sep 2004  (Review from Allrecipes US | Canada)


    I gave this recipe 5 stars not only because it tastes great (much like zucchini bread), but also because it's a terrific way to use those just-about-ready-to-toss avocados! I only had 2 avocados (equivalent to about 1 cup mashed) so I added some applesauce to extend it. Also, in keeping with the "green" theme, I used pistachios and omitted the raisins. Might be fun to make it red and green for Christmas and use dried cherries!  -  12 Dec 2004  (Review from Allrecipes US | Canada)