Avocado Quick Bread Recipe

Name: Avocado Quick Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup flour; 1 cup oat flour; 1 1/2 teaspoons baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon salt; 1 large egg, beaten; 1/2 cup sour cream or 1/2 cup buttermilk; 1 large ripe avocado, mashed (about 1/2 cup); 1/3 cup sugar; 1/3 cup hulled pumpkin seeds (**)

Servings: persons

1 cup flour
1 cup oat flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 large egg, beaten
1/2 cup sour cream or 1/2 cup buttermilk
1 large ripe avocado, mashed (about 1/2 cup)
1/3 cup sugar
1/3 cup hulled pumpkin seeds (**)

1
Preheat oven to 375*F. Lightly grease a 9x5 loaf tin.
2
Sift together dry ingredients in a medium bowl.
3
In a second bowl mix together the egg, avocado, sour cream and sugar.
4
Stir in flour mixture into wet ingredients, stirring just until wet. Stir in pumpkin seeds.
5
Pour mixture into tin and bake 45 minutes to an hour, or until an inserted toothpick comes out clean and surface is golden.
6
* you can make oat flour by processing oats in a food processor or blender until powdered.
7
** You may use pecans or walnuts instead.

378

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

How did you like this recipe?

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

You need 10 ingredients. The key ingredients include: 1 cup flour, 1 cup oat flour, 1 1/2 teaspoons baking powder, 1/2 teaspoon baking soda, and more.

Yes, Avocado Quick Bread 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.

Avocado Quick Bread

How did you like this recipe?

Frequently Asked Questions