Ingredients
Method
- Preheat the oven to 350°F. Line a 9×5-inch loaf pan with parchment paper.
- In a medium bowl, whisk the flour, baking powder and salt. Set aside.
- In a large bowl, use a hand mixer on medium-high speed to cream the avocados and sugar until completely smooth. Whisk in the eggs and vanilla extract until they are fully incorporated into the batter.
- Using a wooden spoon or a rubber spatula, gently fold in the dry ingredients until no streaks remain.
- Pour the batter into the prepared pan. Bake until a toothpick inserted in the center of the loaf comes out clean, 50-60 minutes. Remove the bread from the oven. Set the pan on a wire rack and allow the bread to cool completely in the pan.
Notes
Storage: This avocado bread will keep at room temperature for up to 4 days and up to 6 days in the fridge.
https://feelgoodfoodie.net/recipe/avocado-bread/#wprm-recipe-container-61734
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Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.