Tuesday, May 18, 2010

Eggless Avocado Bread

What in the heaven is this? You might think. People have made cake with Avocado, bread is nothing special. Why not use avocado? It is a fruit and people make so many things with fruits that are baked. This weekend when I went grocery shopping, they had ripe avocado on sale 3 for a dollar. I have been thinking about making a spicy bread with avocado for some time now and I thought I'll make that. That made me buy these beauties. Then I realized if I make it only me and my husband will have to eat it and he is not a bread person. Kids will eat anything that is sweet so I switched my thought from spicy version and made a sweet quick bread. Best part is there is not a single drop of oil/butter in it and can be easily veganized by using soy yogurt/buttermilk.

  • All purpose flour - 1 cup
  • Whole wheat flour - 1 cup
  • Salt - 1/2 tsp
  • Baking powder - 11/2 tsp
  • Baking Soda - 1/2 tsp
  • Sugar - 3/4 cup
  • Avocado - Mashed and then measured 1 cup
  • Lemon Juice - 1 TBSP
  • Butter milk - 1/2 cup
  • Vanilla - 1 tsp
  • Butterscotch chips - 1/2 cup (Optional - you can use chocolate chips instead)

Preheat the oven to 350 F (If using aluminum pans, use 375 F). In a large bowl, combine mashed avocado, lemon juice and sugar and beat till well mixed. Add buttermilk and mix. Add vanilla. In another bowl, whisk together flour, salt, baking powder, baking soda. Combine the dry ingredients with wet. Do not over mix. Batter will be very thick. Fold in the butterscotch chips if using with a spatula. Pour into lightly greased 9 X 5 pan. I used mini loaf pans and baked for 35 minutes. I got 3 mini loafs. One was gone by the time I took pictures. If using the larger single pan, you might have to bake for 55 minutes to an hour or till a tooth pick inserted in the center comes out clean. Transfer on to the wire rack to cool. Slice when cool completely. The taste was awesome even though I felt it is on a slightly sweeter side. I probably will make it with just 1/2 cup of sugar next time instead of using 3/4 cup.

Since there is so much of avocado in this recipe, it has a significant avocado taste. If you don't like it, try using half the amount of avocado and use sour cream or thick yogurt for the rest. It should work just fine. If you are an egg eater, you could use 2 eggs and 1/2 cup of avocado to get even lighter bread without the strong taste of avocado.

Happy Baking!! Pin It


  1. bread luks very soft and avacado bread is very new.Never tasted before.Thnaks for sharing....

  2. You are amazing Champa. Beautiful looking bread and avocado, so surely nutritious full.

  3. Champa, as this is made of avocado (a fruit per wikipedia) and whole wheat, it does qualify for my CFK event, if you would like to enter.

  4. wow with avocado and wheat flor..health bread tht 2 sweet..great great munch on for kids....lovely pics..

  5. Awesome bread recipe! Love the color rendered by the Avocado. I bet it was moist and scrumptious!

  6. Champa one more healthy and delicious bread from you.Love it.

  7. Sounds great with avocado and whole wheat.

  8. Wat a beautiful and awesome bread...

  9. Awesome bread recipe! I have bookmarked it :)

  10. Avocado is definitely a gr8 substitute for egg bcoz of its fat content and it also makes the dish smooth. Gr8 thought :)


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