AVOCADO BREAD

Avocado Bread image

I love to have avocados on hand, but they sometimes get too ripe too fast. This avocado bread is a wonderful, unusual way to use them. It makes a delightful dessert served warm with chocolate or vanilla ice cream and chocolate syrup. -Katherine Wollgast, Troy, Missouri

Provided by Taste of Home

Categories Breakfast

Time 1h25m

Yield 1 loaf (16 pieces).

Number Of Ingredients 14

Previous Next

Ingredients

2-1/4 cups all-purpose flour, divided
1-1/4 cups sugar, divided
1 tablespoon baking cocoa
1/4 teaspoon ground cinnamon
3 tablespoons butter, softened
3/4 cup dark chocolate chips, divided
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 large eggs, room temperature
1 cup mashed ripe avocados (about 2 medium)
1/2 cup buttermilk
1 teaspoon vanilla extract
1/4 cup chopped walnuts

Steps:

Preheat oven to 350°. For topping, in a small bowl, combine 1/4 cup flour, 1/4 cup sugar, cocoa and cinnamon. Cut in butter until crumbly. Stir in 1/4 cup chocolate chips; set aside., In a large bowl, whisk baking powder, baking soda, salt and remaining 2 cups flour and 1 cup sugar. In another bowl, whisk eggs, avocado, buttermilk and vanilla until blended. Add to flour mixture; stir just until moistened. Fold in walnuts and remaining 1/2 cup chocolate chips. , Transfer to a greased 9x5-in. loaf pan; sprinkle with reserved topping. Bake until a toothpick inserted in center comes out clean, 60-70 minutes. Cool in pan 10 minutes before removing to a wire rack to cool completely., Freeze option: Securely wrap cooled loaf in foil, then freeze. To use, thaw at room temperature.

Nutrition Facts : Calories 237 calories, Fat 9g fat (4g saturated fat), Cholesterol 29mg cholesterol, Sodium 228mg sodium, Carbohydrate 38g carbohydrate (22g sugars, Fiber 2g fiber), Protein 4g protein.