Avocado Nut Bread

From: AMOR DE PUGS

On Oct 17, 2008

That was such a tasty suprise. I liked it because it wasn't too sweet I think it would be a perfect compliment to a chicken salad or fruit salad.

From: j.sugiarto

On Apr 24, 2008

oh my. I have never thought about using avocado for a bread. it gives a really nice flavor and aroma! love it! however I changed the ingredients measurement a bit. I halved the recipe, used 1/3 cup of mashed avocado, only 1/4 cup sugar, and (1/4cup + 3 tbs) buttermilk because the dough was too dry at first. baked them on muffin pan for 40 minutes and they turned out beautiful. thanks for the recipe!

From: Roosie

On Jul 10, 2005

If I didn't know this was avocado, I don't think I would think that was the unique flavor in this bread. However, I do know it is avocado and I can't imagine what else it could be. A lovely color- not really green, but slightly more green-hued than normal baked goods. I used whole wheat pastry flour instead of all-purpose and walnuts instead of pecans, but otherwise followed the recipe exactly. I was worried that this would be dry when I first made it- the batter was slightly thick (it actually took a little muscle to mix all the ingredients together) and the crust turned a lovely golden color, but it looked like the bread might be dry. But it is delightfully moist. I think that if you (like me) don't like your quick breads to be very sweet, you could cut down the sugar a bit- I think 1/2 cup would be just fine. I do like it very much as-is. It has a very dense and moist sort of pound cake-like texture. I love unique recipes and this one is a winner. Thanks Minx!

From: Bridget Leigh

On Nov 25, 2007

I made this for Thanksgiving at my aunt's house (I was asked to bring nut breads) and I offered a prize to anyone who could identify the secret ingredient that made the bread slightly green. They guessed everything from zucchini to asparagus to brussel sprouts, but nobody got it. But once I told them, they all said, "Ah, ha! Fantastic bread!" I substituted walnuts for pecans, but otherwise followed the recipe precisely. It yielded a moist, sweet pretty bread. :o)