This Avocado Bread is a wholesome twist on classic quick bread—soft, moist, and naturally rich in flavor.
Packed with healthy fats, plant-based protein, and fiber from fresh avocados and nuts, it offers a satisfying balance of nutrients with less saturated fat than traditional loaves.
Perfect for busy mornings or make-ahead snacks, it’s quick to prepare, nourishing, and deliciously comforting any time of day.
Moist Avocado Bread
Equipment
- 1 × 9×5-inch loaf pan
- 2 × mixing bowls (medium and large)
- 1 × whisk
- 1 × rubber spatula
- 1 × measuring cup set
- 1 × measuring spoon set
- 1 × cooling rack
- 1 × toothpick (for doneness testing)
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup mashed avocado about 2 medium avocados
- ¾ cup granulated sugar
- ¼ cup vegetable oil
- ¼ cup milk
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup chopped pecans
Instructions
- Prepare the Baking Pan and Preheat the Oven: Begin by preheating your oven to 350°F (175°C) to ensure it reaches the perfect temperature before the batter goes in. This helps the bread rise evenly and bake through without overbrowning. While the oven heats, lightly grease a 9×5-inch loaf pan with butter or nonstick spray, making sure to coat all sides and corners. Then, dust the greased pan with a thin layer of flour and tap out any excess. This step prevents sticking and helps your bread release easily once baked. Set the pan aside on a flat surface until the batter is ready.
- Combine the Dry Ingredients: In a medium-sized mixing bowl, add 2 cups of all-purpose flour, 1 teaspoon of baking powder, ½ teaspoon of baking soda, and ½ teaspoon of salt. Using a wire whisk, gently mix these ingredients together until they’re evenly blended and no clumps remain. This process evenly distributes the leavening agents, ensuring that your bread rises properly while maintaining a soft, even texture. Set this bowl aside while you prepare the wet mixture.
- Mash and Measure the Avocado: Select two ripe medium avocados—they should yield slightly when pressed but not feel mushy. Cut them in half, remove the pits, and scoop the flesh into a clean bowl. Using a fork or potato masher, mash the avocado until smooth and creamy, leaving no large chunks. You’ll need approximately 1 cup of mashed avocado. This creamy base will replace some of the butter used in traditional breads, adding natural moisture, richness, and heart-healthy fats.
- Whisk the Wet Ingredients Until Smooth: In a large mixing bowl, combine the mashed avocado, ¾ cup granulated sugar, ¼ cup vegetable oil, ¼ cup milk, 2 large eggs, and 1 teaspoon vanilla extract. Using a whisk or electric hand mixer on low speed, blend everything together until the mixture becomes smooth, pale, and slightly glossy. This step ensures that the avocado fully integrates with the other ingredients, creating a creamy, uniform batter base that will yield a soft, tender loaf.
- Combine Wet and Dry Mixtures: Now it’s time to bring the two components together. Gradually add the dry flour mixture into the wet avocado mixture in two or three additions. Using a spatula, gently fold and stir until no streaks of dry flour remain. Avoid overmixing—stop as soon as the batter looks well combined and smooth. Overmixing can make the bread dense instead of light and fluffy. The batter should have a thick, silky texture that’s easy to pour but not runny.
- Fold in the Pecans for Texture: Once the batter is evenly mixed, add ½ cup of chopped pecans. Gently fold them in using a rubber spatula, ensuring the nuts are evenly distributed throughout the batter. The pecans add a satisfying crunch and a nutty aroma that complements the mild sweetness of the avocado. You can reserve a small handful to sprinkle on top before baking if you want a decorative, toasty finish.
- Pour and Smooth the Batter: Carefully pour the batter into the prepared loaf pan, spreading it evenly with the spatula to smooth out the surface. Tap the pan gently on the counter two or three times to release any trapped air bubbles—this helps prevent holes in the finished loaf. Make sure the batter sits evenly across the pan so it bakes uniformly from end to end.
- Bake to Golden Perfection: Place the filled loaf pan on the center rack of your preheated oven and bake for 50 to 60 minutes, depending on your oven. Avoid opening the door too early, as sudden drops in temperature can affect the rise. Start checking around the 50-minute mark—insert a toothpick or skewer into the center of the bread. If it comes out clean or with only a few moist crumbs, the bread is perfectly baked. If it’s still wet, continue baking for an additional 5 to 10 minutes and test again.
- Cool and Release the Loaf: Once baked, remove the pan from the oven and place it on a wire cooling rack. Allow the bread to rest in the pan for 10 minutes—this helps it firm up slightly and makes it easier to handle. Afterward, gently run a knife along the edges of the pan to loosen the loaf, then carefully lift it out and place it directly on the cooling rack. Let it cool completely before slicing; cutting it too early can cause the bread to crumble or compress.
- Slice, Serve, and Enjoy: When the bread has cooled completely, use a serrated knife to slice it into even portions. Serve plain or lightly toasted with a smear of butter, honey, or cream cheese. The flavor deepens after a few hours, making it even better the next day. This Avocado Bread pairs beautifully with coffee, tea, or fresh fruit for a nourishing breakfast or snack.
Notes
- Use fully ripe avocados for the best texture and flavor; underripe ones can make the batter lumpy or less creamy.
- For a lighter loaf, avoid overmixing the batter once dry and wet ingredients are combined.
- Pecans can be toasted briefly before adding for extra crunch and a richer nutty taste.
- Substitute whole-wheat flour for half of the all-purpose flour for added fiber.
- Add a sprinkle of brown sugar or oats on top for a rustic, bakery-style crust.
- The bread’s flavor improves after resting overnight—wrap and let it sit before slicing for the best texture.
Chef’s Secrets for Perfect Texture
Achieving the perfect balance between moist and fluffy starts with the avocados themselves.
Always use ripe, creamy avocados that mash smoothly without fibrous strands.
Overripe avocados can darken the batter, while firm ones won’t blend well.
When mixing the batter, fold gently rather than stirring vigorously—this keeps the crumb tender and prevents a dense texture.
Another professional tip is to measure flour correctly spoon it into your measuring cup and level it off instead of packing it down.
This ensures you don’t add too much flour, which can dry out the loaf.
Finally, let the bread rest for at least 10 minutes in the pan after baking, as this short cooling period allows the structure to set and makes slicing cleaner.
Serving Suggestions and Pairing Ideas
This avocado bread shines as both a sweet and savory treat.
Serve it slightly warm with a pat of butter, a drizzle of honey, or a smear of cream cheese for a comforting breakfast.
For a more sophisticated option, top a slice with Greek yogurt and fresh berries.
It also pairs beautifully with coffee, green tea, or a smoothie for a balanced morning meal.
If you prefer savory notes, try spreading mashed avocado or soft cheese on toasted slices, then sprinkle with sea salt and chili flakes for a light brunch.
The mild sweetness also makes it an excellent base for fruit preserves or nut butter.
Storage Tips to Maintain Freshness
To keep your avocado bread moist and flavorful, store it properly once cooled.
Wrap the loaf tightly in plastic wrap or aluminum foil and store it at room temperature for up to 3 days.
For longer storage, refrigerate the wrapped loaf for up to a week, though it’s best to bring it back to room temperature before serving to restore its soft texture.
If you want to preserve it even longer, slice the bread and place parchment paper between each piece, then freeze in an airtight bag for up to 2 months.
When ready to enjoy, thaw individual slices at room temperature or warm them in a toaster or microwave for a few seconds.
Frequently Asked Questions
1. Can I use whole-wheat flour instead of all-purpose?
Yes, you can replace up to half of the all-purpose flour with whole-wheat flour for a denser, more fiber-rich loaf. However, avoid substituting all of it, as the bread may become too heavy and lose its tender crumb.
2. What can I substitute for vegetable oil?
You can replace vegetable oil with an equal amount of melted coconut oil, canola oil, or even light olive oil.
Each will slightly change the flavor—coconut oil adds a hint of sweetness, while olive oil gives a mild savory tone.
3. How can I tell if the bread is done baking?
Insert a toothpick or skewer into the center of the loaf; if it comes out clean or with just a few moist crumbs, the bread is fully baked.
If it’s still sticky, bake for an additional 5–10 minutes, checking frequently toward the end.
4. Can I add mix-ins like chocolate or fruit?
Absolutely! You can fold in dark chocolate chips, blueberries, or shredded coconut for a creative twist. Just keep the add-ins to about ½ cup total to maintain the proper batter consistency.
5. How should I serve leftover avocado bread?
Leftover avocado bread tastes wonderful lightly toasted. You can serve it with a spread of almond butter, fruit preserves, or honey.
For a savory option, try topping it with ricotta cheese and sliced strawberries or a poached egg for a wholesome breakfast.
