Quick bread maybe every chef’s little secret, as they come together in a snap and taste magical. You’ve probably made your share of banana bread, but I have a fun new twist for you. Why stop at a banana? Try some avocado bread instead.
This avocado bread is so easy to put together. You’ll need whole-grain spelled flour, a wonderful species of wheat full of fiber and easy on the digestion.
Simply sift the dry ingredients together in a bowl. In a separate bowl, take out the frustrations of your day on the avocado. Smash it and mash it till it’s smooth. Mix it with tangy buttermilk and an egg, add it to the dry ingredients, and you have yourself some quick bread batter.
Avocado bread is somewhere between a dessert and a breakfast bread. The good fats and oils in the avocado add extreme moisture to the batter, making the texture of the bread similar to banana bread. Basil adds a fresh, savoury note, and a light touch of cane sugar ensures the bread is not too sweet.
If you’re looking for another way to use your avocados and love the idea of obtaining fats from whole foods, this one for you. 5.0 from 1 review Print Avocado Basil Bread Author: Katy’s Kitchen Prep time: 20 mins Cook time: 40 mins Total time: 1-hour Yield: one 9×5 loaf Ingredients Dry
- 2 cups whole-grain spelled flour
- ¼ cup of cane sugar
- 1 and ½ tsp baking powder
- ½ tsp baking soda
- 1 tsp salt
- ½ cup fresh basil leaves, loosely packed
- 1 cup buttermilk*
- 1 medium avocado (about ½ cup mashed)
- 1 egg
- Preheat the oven to 350 F. Line a 9×5 loaf pan with parchment paper. If you are making your own buttermilk, do so now and set aside.
- In a large mixing bowl, sift together all the dry ingredients except for the basil.
- In a separate, smaller mixing bowl, mash up the avocado with a fork until most of the clumps are gone. Add the buttermilk and the egg and whisk to combine.
- Pour the wet ingredients over the dry ingredients and gently stir to combine. Do not over-mix. Chop up the basil and fold into the batter with a spatula.
- Pour the batter into the loaf pan. Bake on a center rack in the oven for 40-45 minutes, or until a toothpick inserted into the center comes out clean. Let the bread cool in the pan for 10 minutes before transferring to a wire rack to cool completely before serving.
Notes *To make vegan buttermilk, add 1 TB of lemon juice to a 1 cup measure, and fill the rest with almond milk. Stir to combine.