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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Servings:
Calories: 120kcal
Ingredients
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.
Nutrition
Serving: 200g | Calories: 120kcal | Carbohydrates: 120g | Protein: 120g | Fat: 120g | Saturated Fat: 120g | Polyunsaturated Fat: 120g | Monounsaturated Fat: 120g | Trans Fat: 120g | Cholesterol: 120mg | Sodium: 120mg | Potassium: 120mg | Fiber: 120g | Sugar: 120g | Vitamin A: 120IU | Vitamin C: 120mg | Calcium: 120mg | Iron: 120mg