I had great plans for my avocados when I first got them from Henry’s. Then life happened and I forgot all about them. Now I have 3 over ripe ones and I am leaving in a couple of days and will be gone for 2 weeks. And I don’t want to waste them. I wanted to do cookies so I can take them with me but couldn’t find a good recipe. I ended up testing this avocado bread recipe from Diana’s desserts… and it turned out wonderful. I substituted the chocolate chips for the nuts and raisins since my husband is not a fan of raisins.
- 2/3 cups all-purpose flour
- 1 1/2 teaspoons baking soda
- 1 teaspoon baking powder
- 3/4 teaspoon salt
- 3/4 teaspoon ground cinnamon
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 3 eggs
- 1 cup mashed ripe avocado, approximately 2 medium (I used 3)
- 3/4 cup soy milk
- 1 cup chopped pecans or walnuts
- 1 cup semi-sweet chocolate chips
- Preheat the oven to 350 degrees F (175 degrees C). Grease and flour two 9×5 inch loaf pans. Sift together the flour, baking soda, baking powder, salt and cinnamon. Set aside.
- In a medium bowl, cream together the sugar and butter until light and fluffy. Beat in the eggs one at a time, then mix in the mashed avocado.
- Stir in the dry ingredients alternately with the soy milk until just mixed. Fold in the chopped nuts and chocolate chips. Divide the batter evenly between the two loaf pans.
- Bake for 1 hour in the preheated oven, or until a toothpick inserted into the center of the loaf comes out clean. Allow loaves to cool in pan for at least 20 minutes before removing.