Avocado Pecan Bread (A Buttermilk Quick Bread) Reci

Name: Avocado Pecan Bread (A Buttermilk Quick Bread) Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 x Re-hydrated avocado or possibly fresh; 2 x Large eggs; 1 c. mashed rehydrated avocado; 1 c. buttermilk; 2/3 c. vegetable oil; 4 c. all-purpose flour; 1 1/2 c. sugar; 1 tsp baking soda; 1 tsp baking pwdr; 1/2 tsp salt; 1 1/2 c. minced toasted pecans

Servings: persons

1
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

2699

kcal

Calories

161

Fat

286

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 x Re-hydrated avocado or possibly fresh, 2 x Large eggs, 1 c. mashed rehydrated avocado, 1 c. buttermilk, and more.

Yes, Avocado Pecan Bread (A Buttermilk Quick Bread) Recipe falls under the General category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Avocado Pecan Bread (A Buttermilk Quick Bread) Recipe

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions