Avocado Bread

I love to have avocados on hand, but they sometimes get too ripe too fast. This avocado bread is a wonderful, unusual way to use them. It makes a delightful dessert served warm with chocolate or vanilla ice cream and chocolate syrup.

Ingredients

  • 2-1/4 cups all-purpose flour, divided
  • 1-1/4 cups sugar, divided
  • 1 tablespoon baking cocoa
  • 1/4 teaspoon ground cinnamon
  • 3 tablespoons butter, softened
  • 3/4 cup dark chocolate chips, divided
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 large eggs, room temperature
  • 1 cup mashed ripe avocados (about 2 medium)
  • 1/2 cup buttermilk
  • 1 teaspoon vanilla extract
  • 1/4 cup chopped walnuts

Directions

  • Preheat oven to 350°. For topping, in a small bowl, combine 1/4 cup flour, 1/4 cup sugar, cocoa and cinnamon. Cut in butter until crumbly. Stir in 1/4 cup chocolate chips; set aside.
  • In a large bowl, whisk baking powder, baking soda, salt and remaining 2 cups flour and 1 cup sugar. In another bowl, whisk eggs, avocado, buttermilk and vanilla until blended. Add to flour mixture; stir just until moistened. Fold in walnuts and remaining 1/2 cup chocolate chips.
  • Transfer to a greased 9×5-in. loaf pan; sprinkle with reserved topping. Bake until a toothpick inserted in center comes out clean, 60-70 minutes. Cool in pan 10 minutes before removing to a wire rack to cool completely.
  • Freeze option: Securely wrap cooled loaf in foil, then freeze. To use, thaw at room temperature.
Nutrition Facts

1 piece: 237 calories, 9g fat (4g saturated fat), 29mg cholesterol, 228mg sodium, 38g carbohydrate (22g sugars, 2g fiber), 4g protein.

Click on the Next Page Arrow Button to continue reading and don’t forget to SHARE with your Facebook friends