Easy Avocado Bread Recipe

This is the softest, dreamiest quick bread I make when a pile of avocados all go ripe on the same darn day. It’s not guac in loaf form, promise. Think banana bread vibes, but mellower, plush, faintly green (in a cute way), and wildly moist without a stick of butter. It leans just-sweet-enough, loves a hit of citrus, and honestly does breakfast, snack, and dessert all in the same day without trying too hard.

My little family is weirdly obsessed. My kid calls it “green cake” and insists on a warm slice with honey. My husband does salted butter and black coffee and pretends it’s not dessert (sure, babe). The first time I made it, we were heading out for a road trip and I needed something road-snacky. I mashed avocados with a fork, forgot I’d run out of milk, used yogurt instead, and, look, a star was born. We ate half the loaf in the car before we even hit the highway. Now I make two: one for us and one for “later,” which we all know means the next day.

Kitchen Talk

– If your avocados are a smidge stringy, blitz them. If they’re creamy, a fork mash adds little green freckles I kinda love.
– A squeeze of lemon or lime in the batter keeps the color perky. Skip it and the loaf can look a little… moody. Still tasty, just less cute.
– I once swapped half the sugar for maple syrup and it worked, but the crust browns faster. Foil tent to the rescue near the end.
– Chocolate chips sink if you just toss them in—coat them in a little flour first. Or embrace the chocolate-bottom and call it a design choice.
– Don’t panic about a few avocado lumps. They bake out into soft pockets. This is cozy bread, not pastry school.

Shopping Tips

– Avocados: Choose ones that give gently at the top (near the stem). If the nub pops off clean and it’s green underneath, you’re golden. Dark, sunken, or watery? Pass.
– Flour: All-purpose is classic. Whole wheat pastry flour can sub for part of it if you want a heartier vibe.
– Sweetener: White sugar keeps it clean; brown sugar adds a caramel hug. Generic is fine.
– Citrus: Lemon or lime both work. Grab whichever looks fresh and heavy for its size.
– Leavening: Check dates on baking powder/soda. Old can = sad loaf.
– Mix-ins: Walnuts, mini chips, or blueberries (dry them well) all play nice.

Prep Ahead Ideas

– Mash avocados with a little lemon and stash in the fridge, tightly covered, overnight.
– Whisk dry ingredients and keep them sealed on the counter. Morning-of, just mix wet + dry.
– Line your loaf pan the night before so you can pour and bake without thinking.
– Bake, cool, slice, and freeze portions. Toast-from-frozen slices are weekday magic.

✔Time-Saving Tricks

– Use a food processor to blitz avocado smooth in seconds (then add the rest by hand so you don’t overmix).
– No soft avocados? Pop them in a paper bag with a banana overnight. Way better than microwaving, which turns them weird.
– Parchment sling = clean release and faster cleanup.
– Weighing ingredients speeds things up and reduces guesswork, but don’t sweat it if you’re a scoop-and-level person.
– Don’t rush the cool time. Ten extra minutes prevents a gummy middle.

✔Common Mistakes

– Using hard avocados: you’ll wrestle the mash and end up with sad chunks. Wait till they yield slightly.
– Grayish crumb: not enough citrus or overexposed batter. A little acid and a quick bake once mixed keeps it pretty.
– Overmixing: it gets tough. Stir just till the flour disappears, then stop.
– Burnt edges, raw middle: your oven runs hot or the pan’s dark. Lower the rack, tent with foil near the end, and extend the bake a bit.
– Toothpick lies: melted chocolate looks like wet batter. Check a few spots.

What to Serve It With

– A fat swipe of salted butter and a drizzle of honey.
– Greek yogurt and berries for breakfast.
– Scrambled eggs and hot sauce for a sweet-savory moment.
– Afternoon coffee or tea, obviously.

✔Tips & Mistakes

– Use ripe, not mushy-brown, avocados for the best flavor.
– Citrus in the batter = brighter taste and color.
– Standard 9×5 pan bakes more evenly than smaller, taller pans.
– If it’s browning fast, foil tent it and keep going.
– Fold in mix-ins gently at the end.
– Let it cool before slicing or it’ll squish.

✔Storage Tips

Wrap the cooled loaf snugly in parchment and then foil, or stash slices in an airtight container. Room temp for about 2 days is perfect; fridge stretches it to 4-ish but can dry it a bit—just toast it and add butter. Freeze slices with parchment between them and pull one at a time. Cold slice straight from the fridge with cream cheese? Breakfast that feels slightly rebellious.

✔Variations and Substitutions

– Chocolate chip walnut: Classic. Mini chips distribute better.
– Citrus poppy seed: Lemon or lime zest + poppy seeds. A light glaze is dreamy.
– Blueberry: Pat berries dry and fold gently. Frozen works; don’t thaw.
– Part whole wheat: Swap up to half the flour for whole wheat pastry flour.
– Gluten-free: A good 1:1 baking blend can work. Expect a slightly different crumb.
– Dairy-free: Use oil or dairy-free yogurt/milk. Totally fine.
– Vegan: Flax “eggs” work, but the loaf is denser. Add a touch more leavening if you’ve tested your blend before.
– Sweetener swap: Honey or maple bring flavor and extra moisture—watch the browning and tent if needed.

Frequently Asked Questions

Easy Avocado Bread Recipe

This moist, tender avocado quick bread comes together in minutes with pantry staples. Ripe avocado adds buttery richness and a soft crumb—no mixer needed!

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Prep Time: 15 minutes minutes

Cook Time: 55 minutes minutes

Total Time: 1 hour hour 10 minutes minutes

Servings: 10

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 2 cup all-purpose flour
• ▢ 1.5 teaspoon baking powder
• ▢ 0.5 teaspoon baking soda
• ▢ 0.5 teaspoon fine salt
• ▢ 0.75 cup granulated sugar
• ▢ 1 cup ripe avocado, mashed about 2 medium avocados
• ▢ 2 large eggs room temperature
• ▢ 0.25 cup neutral oil such as canola or light olive oil
• ▢ 0.25 cup milk dairy or unsweetened almond milk
• ▢ 2 teaspoon vanilla extract
• ▢ 0.5 cup chocolate chips optional
• ▢ 0.5 cup chopped walnuts optional

Instructions

Preparation Steps

• Preheat oven to 350°F. Grease a 9x5-inch loaf pan and line with a parchment sling.
• In a large bowl, whisk flour, baking powder, baking soda, and salt until evenly combined.
• In a separate bowl, mash the avocado until mostly smooth. Whisk in sugar, eggs, oil, milk, and vanilla until well blended.
• Add dry ingredients to the wet mixture and fold just until no dry streaks remain. If using, fold in chocolate chips or walnuts.
• Scrape batter into the prepared pan and smooth the top. Bake 50 to 60 minutes, or until a toothpick inserted in the center comes out clean. Tent with foil after 40 minutes if browning quickly.
• Cool in the pan for 10 minutes, then lift out to a rack to cool completely before slicing.

Notes

Store tightly wrapped at room temperature for up to 3 days, or freeze slices for up to 2 months. For a citrus twist, add 1 teaspoon grated lime zest to the batter.