Moist Avocado Bread
A moist, tender loaf infused with creamy avocado and crunchy pecans, this easy Avocado Bread is rich in good fats, fiber, and subtle sweetness. It’s the perfect blend of healthy and satisfying—ideal for breakfast, brunch, or an afternoon treat.
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 9x5-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.
