California Avocado Bread
A moist and flavorful avocado bread featuring nuts and warm spices, perfect for breakfast or snacks, blending creamy avocado with sweet and nutty notes.
Ingredients
Instructions
- Cream butter and sugar together until smooth.
- Add eggs and beaten well, mixing thoroughly.
- Stir in mashed avocado mixed with lemon juice.
- Gradually add all-purpose flour, baking powder, salt, cloves, and cinnamon, mixing until just combined.
- Fold in chopped nuts.
- Pour batter into a medium loaf pan.
- Bake at 350°F (175°C) for 15 minutes.
- Reduce oven temperature to 325°F (160°C) and continue baking for 45 minutes or until a toothpick inserted into the center comes out clean.
Tips & Substitutions
For a lighter texture, ensure butter is softened but not melted when creaming with sugar. You can substitute half of the avocado with unsweetened applesauce for a different flavor profile. If you prefer a nut-free version, simply omit the chopped nuts or replace them with chocolate chips for added sweetness. This bread can also be made gluten-free by using a gluten-free flour blend.
Serving Suggestions
Serve slices of California Avocado Bread with a spread of cream cheese or butter for a delightful breakfast or snack. Pair it with fresh fruit or a light salad for a refreshing meal. It also makes a great accompaniment to a warm cup of tea or coffee. For a sweet twist, enjoy it alongside a scoop of No-Guilt Pistachio Pudding.
Storage & Reheating
Store any leftover avocado bread in an airtight container at room temperature for up to three days. For longer storage, refrigerate it for up to a week or freeze slices individually wrapped in plastic wrap and stored in a freezer bag for up to three months. To reheat, simply microwave for 10-15 seconds or toast slices to enjoy warm.
Nutrition & Diet Analysis (per serving)
Each serving of California Avocado Bread contains roughly 426 calories, with 5g protein, 61g carbohydrates, and 19g fat. It is an excellent source of calcium (25% of the Daily Value), and a good source of protein and iron. Note that it is relatively high in sodium, at 755mg per serving (33% 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 ripe bananas instead of avocado?
Yes, ripe bananas can be used as a substitute for avocado in this recipe. They will add sweetness and moisture, creating a delicious twist on the original flavor. However, the texture will be different, and you may want to reduce the sugar slightly since bananas are naturally sweet.
How can I tell when the bread is done baking?
The bread is done when a toothpick inserted in the center comes out clean or with a few moist crumbs. If the top is browning too quickly, you can tent it with aluminum foil during the last part of baking to prevent burning while ensuring the inside cooks through.
Can I add chocolate chips to the batter?
Absolutely! Adding chocolate chips is a fantastic way to enhance the flavor of the avocado bread. Fold in about 1 cup of semi-sweet or dark chocolate chips before pouring the batter into the loaf pan for a deliciously sweet twist.
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).