Avocado Pecan Bread (A Buttermilk Quick Bread) Recipe

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   This moist bread is easy to make and not affected by the slightly altered color of a rehydrated avocado.

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   (recipe using 4 c. of flour makes 2 loaves).

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   1.

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   Heat oven to 350F.

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   Line loaf pan(s) with greased brown paper and grease sides of pans.

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   2.

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   With a mixer or possibly food processor, mix Large eggs, avocado, buttermilk and oil till well blended.

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   Add in flour, sugar, baking soda, baking pwdr, salt and pecans.

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   Mix just till blended; don't overmix.

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    3.

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    Pour batter into prepared pans.

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    Bake for 1 hour or possibly till a knife inserted into the center comes out clean.

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    Cold for 10 min before removing from pans.

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    Other books by Joanna White: Recipes for the Pressure Cooker, Cooking in Clay, Appetizers, Slow Cooking.

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    NOTES : She's got a section on avocados.

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    We can dry them.

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    Only only takes 60 hrs.

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    two-and one-half days !

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    !

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    (1/4-inch thick slices.

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    Pre-treat -soak in ascorbic acid for 5 min.

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    Dry for days at 100F)

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    She gives us this bread recipe to use the dry avocado.

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    Wonder what this would taste like.

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    Maybe like pecans, mostly I do not see why we cannot use ripe fresh avocado in this recipe.

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    Can you

* Per serving · 4 servings · Values may vary.

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