Avocado-Nut Bread

I tried avocado bread recently when a loaf was gifted to me. I came up with this recipe which is dense and moist. Made with Swerve® and without the addition of butter, oils, or any other fats for a ‘healthier’ bread. I did not tell the family the ‘secret’ ingredient and they all thought it was banana nut bread!



Step: 1

Preheat the oven to 375 degrees F (190 degrees C). Grease a 9x5-inch loaf pan.

Step: 2

Sift flour, sweetener, baking powder, cinnamon, baking soda, and salt in a bowl; set aside.

Step: 3

Mix avocado, buttermilk, egg, and vanilla together in a separate bowl. Add dry ingredients and mix until just combined. Stir in pecans. Pour batter into the prepared pan.

Step: 4

Bake in the preheated oven until a toothpick inserted in center comes out clean, 60 to 75 minutes. Cool in the pan for 10 minutes. Invert onto a wire rack and cool completely before slicing.


Per Serving: 172 calories; protein 4.6g; carbohydrates 42.1g; fat 7.3g; cholesterol 17.1mg; sodium 279.6mg.

The quality of the flour could make a real deal to your bread. Different makers do vary. Great taste or Canadian flours, which are naturally higher in gluten, may give you a best rise than standard dough flours – especially if you’re making wholemeal dough , which doesn’t always rise as well as white bread.

To made this in a dough , add all the ingredients to your breadmaker and follow the makers instructions.

A bread first rising can be make in the fridge 24 hours . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great timesaver , as you can work it yesterday , then clear it off the next day.

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