Best Avocado And Lime Loaf Recipes

LEMON LAVENDER AVOCADO LOAF

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Grease and flour 2 9x5 inch loaf pans.
• Mix flour, baking soda, baking powder, and salt in a bowl. Set aside. Beat the butter and sugar with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color. Add the room-temperature eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Beat in the avocado and lemon juice with the last egg. Pour in the flour mixture alternately with the milk, mixing until just incorporated. Fold in the lavender and lemon zest; mixing just enough to evenly combine. Pour the batter into prepared pans.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

AVOCADO BREAD

Steps:

• Preheat the oven to 375 degrees F. Spray a 9-by-5-inch loaf pan with cooking spray.
• Whisk together the flour, baking powder, baking soda and salt in a bowl; set aside.
• Thoroughly mash the avocado with the lemon juice in a large bowl. Add the sugar, half-and-half, vanilla and egg and whisk until thoroughly combined. Add the flour mixture and stir until incorporated.
• Pour the batter into the prepared loaf pan and bake until golden brown on top and a toothpick inserted in the center comes out clean, 45 to 55 minutes. Let cool in the pan for 10 minutes, then remove to a wire rack to cool completely.

AVOCADO POUND CAKE

Steps:

• Place a rack in the center and upper third of the oven and preheat to 350 degrees F. Grease and flour two 9x5-inch loaf pans and set aside.
• In a medium bowl, whisk together flour, cornmeal, salt, baking powder, and baking soda. Set aside.
• In the bowl of an electric stand mixer fitted with a paddle attachment, beat butter and sugar on medium speed until light and fluffy, 3 to 5 minutes. Add avocado and beat for another 2 minutes. Stop mixer and scrape down the sides of the bowl as necessary.
• Add eggs, one at a time, beating on medium speed for 1 minute after each addition. Stop the mixer and scrape down to make sure everything is thoroughly mixed. Beat in vanilla.
• With the mixer on low speed, add half of the flour mixture. Beat until just incorporated. Add the buttermilk and the remaining flour mixture. Beat until just incorporated. Remove bowl from the stand mixer, and finish incorporating the batter with a spatula.
• Divide the batter between the pans and bake on alternating racks for 30 minutes. After 30 minutes, rotate racks and bake for another 15 to 25 minutes, or until a skewer inserted in the center comes out clean. Let cool in pans for 20 minutes before inverting onto a wire rack to cool completely.
• Cake will last, well wrapped, at room temperature for up to 4 days.

AVOCADO BREAD WITH PECANS AND LIME GLAZE

Steps:

• Preheat oven to 350 degrees.
• Grease a 9x5 inch loaf pan or spray with nonstick spray.
• Peel and pit the avocado, then puree it in a food processor or blender until just smooth.You should have 1/2 cup.
• In a mixing bowl, combine the beaten egg, avocado, yogurt and nuts.
• Beat with a spoon to mix well.
• Combine the flour, sugar, baking powder, baking soda, lime zest and salt in a small bowl.
• Add the dry ingredients to the creamed mixture and stir with a spatula until smooth and just moistened. Do not overmix.
• Pour the batter into the prepared loaf pan and bake in the center of the oven until golden brown and a cake tester inserted into the center of the loaf comes out clean, about 45-55 minutes.
• Let loaf rest in its pan on a rack to cool.
• To make the Lime Syrup: Combine the sugar and lime juice in a small saucepan.
• Place over low heat until sugar just dissolves.
• Pierce the loaf about a dozen times to the bottom with a bamboo skewer, toothpick, or metal cake tester.
• Immediately pour the hot syrup over the warm loaf.
• Let cool for 30 minutes in the pan before turning the loaf out of the pan onto a rack, then turning it right side up to cool completely.
• Wrap tightly in plastic wrap and let stand at room temperature overnight before serving.