Avocado Loaf Cake
A moist and flavorful avocado loaf cake with warm cinnamon and allspice, complemented by walnuts and raisins—perfect for a comforting snack or dessert for any occasion.
Ingredients
Instructions
- Combine sugar and shortening, beating until light and fluffy.
- Add eggs, one at a time, beating well after each addition.
- Sift dry ingredients together (flour, cinnamon, salt, allspice, soda).
- Fold the dry ingredients into the sugar mixture.
- Add pureed avocado and buttermilk, mixing until well combined.
- Stir in vanilla extract, chopped walnuts, and raisins.
- Let the batter stand for 10 minutes.
- Grease a glass loaf pan with additional shortening and line with waxed paper.
- Fill the pan half full with batter.
- Microwave on High for 8 minutes, turning a quarter turn every 2 minutes.
- Cool for a few minutes; remove to a rack to cool completely.
- Repeat with remaining batter for the second loaf.
Tips & Substitutions
For a lighter texture, you can substitute half of the shortening with unsweetened applesauce. If you don’t have buttermilk, mix regular milk with a tablespoon of vinegar and let it sit for a few minutes. Ensure the avocado is fully pureed for a smooth batter. Consider adding spices like nutmeg for extra warmth. This loaf is deliciously moist, so check for doneness by inserting a toothpick.
Serving Suggestions
This avocado loaf cake is delightful on its own, but it pairs beautifully with a dollop of whipped cream or a scoop of vanilla ice cream. Consider serving it alongside a fresh fruit salad for a refreshing contrast. It also makes a lovely breakfast treat or afternoon snack with coffee or tea, making it a versatile addition to your table.
Storage & Reheating
Store any leftover avocado loaf cake in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly in plastic wrap and freeze for up to 3 months. To reheat, simply microwave a slice for 15-20 seconds or until warm, ensuring it remains moist.
Nutrition & Diet Analysis (per serving)
Each serving of Avocado Loaf Cake contains roughly 3678 calories, with 30g protein, 306g carbohydrates, and 260g fat. It is an excellent source of dietary fiber (100% of the Daily Value), iron (71% of the Daily Value), and vitamin C (68% of the Daily Value), and a good source of vitamin D and vitamin A. Note that it is relatively high in sodium, at 3000mg per serving (130% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use other types of fat instead of shortening?
Yes, you can substitute shortening with butter or coconut oil for a different flavor. Just keep in mind that the texture may vary slightly. If you prefer a dairy-free option, use a plant-based butter alternative.
What can I use instead of walnuts?
If you’re allergic to nuts or prefer not to use them, you can omit the walnuts entirely or substitute them with seeds like sunflower or pumpkin seeds for added crunch without the nutty flavor.
How do I know when the loaf is done cooking?
The loaf is done when a toothpick inserted into the center comes out clean or with a few moist crumbs. Be cautious not to overcook it, as microwaves can vary in power, leading to different cooking times.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).