Avocado Bread

So, anyone that knows me personally probably knows that I love avocados. I remember growing up on my mom's avocado-rice-soy sauce concoction that I always ate for breakfast in the mornings before school. I'm not sure if its an asian thing? but I grew up eating that almost every morning. I know avocados aren't for everyone because the texture can be really mushy, depending on how ripe it may be, but I love it.

I was browsing for a simple avocado recipe and came across this avocado bread loaf! I think its genius. Whoever came up with this idea, THANK YOU because I'm in love with it!

No need for words, just make it and you'll understand what I mean. 
*Yeji Tip: A slice of this bread is heavenly with some homemade whipped cream and cup of tea! 

❤ Yeji

avocado bread

Avocado Bread

recreated this delicious bread from Steph's recipe                             
Yields 1 small bread loaf

You'll need: 

1 cup flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 cup sugar
1/4 teaspoon cinnamon (optional if you don't like cinnamon)
pinch of salt
1/4 cup butter (at room temp)
1 large egg
1/4 teaspoon vanilla
1 teaspoon lime juice (to keep the bread green color)
1/2 cup mashed avocado

Preheat your oven to 325F.
Line your small loaf pan with parchment paper to prevent sticking and to make it easier to remove when cooled. 

In an medium bowl, mix the flour, baking powder, baking soda, cinnamon (optional) and salt. Put this aside.In another bowl, cream the butter and sugar until it's light and fluffy. Then, mix in the egg and vanilla until fully combined. Now, add the mashed avocado and lime juice. Gently fold in the flour mix, try not to over mix. 

Spoon the avocado bread batter into the lined loaf pan and bake for 35-45 minutes or until a wooden skewer comes out clean when inserted. 
Cool completely before serving. 

Yeji Tip: A slice of this bread is heavenly with some whipped cream and cup of tea! 


Baking & Pastry Arts student
Aspiring food stylist