A few weeks ago, on one of my cooking groups I’m a part of, I read that someone had made avocado bread. Myself, never having heard of avocado bread, was immediately was disgusted. You see, avocados are on my list of top ten favorite foods. To desecrate them and bake them into a bread?! No frickin’ way. I love the fresh taste of them, the creaminess. Certainly, you didn’t mash them up to bake them. Gross. I think I actually booed and hissed at the thought of avocado bread.
Soooo, fast forward a few weeks, and I had at least 6 avocados that needed to be used up that day, if not that hour. As much as I tried, I couldn’t eat 6 for a snack. And you know I tried. So obviously, what I said I would never do, I did. I scoured around for an Avocado Bread Recipe that would be worthy of my precious gems. I found the perfect recipe from Joy the Baker and adjusted it to better fit me!
This recipe makes two loaves, and I’d like to say I froze the second one to eat at a later date, but I can’t lie. I went crazy on the first loaf and had to share the second one with my family. I think next time, I’ll bake the bread while the kiddos are at school that way they have no idea I have a hidden stash of Avocado Macadamia Bread just waiting to be eaten by mama!
So go ahead, hiss and boo my recipe, but when you find yourself knee deep in ripe avocados, whip up this Avocado Macadamia Nut Bread and eat the crap out of it!
- ¾ cup butter, softened
- 2 cups sugar
- 1½ cup creamed avocado*
- ½ cup sour cream
- 2 teaspoons vanilla
- 1 teaspoon lime zest
- 4 eggs
- 3 cups of flour
- ⅓ cup mochiko flour~ sweet rice flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup whole/halved macadamia nuts
- Preheat oven to 350 degrees.
- Grease and flour two bread loaf pans.
- In a bowl, sift together: flours, baking soda, baking powder, and salt
- With an electric mixer, cream sugar and butter together for about 4 minutes until light and fluffy.
- Add avocado until thoroughly mixed.
- Add sour cream until incorporated.
- Add lime zest and vanilla and mix well.
- Make sure to scrap the sides of the bowl down to get everything! Or if you’re using my mixer, I have to make sure to scrape the bottom, because it never mixes well at the bottom, boo!
- Add the eggs, one at a time, and beat for one minute.
- Add flour mixture and beat on low until just combined.
- Add nuts and mix in by hand.
- Divide batter between the two bread pans.
- Turn the oven down to 325 degrees.
- Bake for 40-45 minutes until you can give that bread a poke with a skewer and it comes out clean! If the top of the bread is getting too brown towards the end of the cooking time. Place aluminum foil over the top to prevent more browning.
- Remove from oven. let cool for 10 minutes then take the bread out of the pan and let finish cooling on cooling rack.
- I love to smear mine with butter and gobble it up!