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
Can you freeze Avocado Bread?
Securely wrap cooled loaf in foil, then freeze. To use, thaw at room temperature.
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
Directions
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1Preheat 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.
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2In 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.
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3Transfer 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.
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