Chocolate Avocado Cake Bread

posted by virtual chef on Nov 1, 2008 | Bakery | 

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.

Ingredients:

  • 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

Directions:

  1. 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.
  2. 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.
  3. 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.
  4. 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.

Tip:
This can also be made in four 5 x 3 x 2-inch mini loaf pans, and baked for 45 minutes.

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