This isn’t just another quick bread—it’s a revelation in moisture and texture. By using ripe avocado in place of traditional fats like butter or oil, you create a loaf that stays tender for days with a uniquely rich, velvety crumb.
The avocado’s mild flavor disappears into the background, allowing the warmth of cinnamon and vanilla to shine through, while chopped nuts add essential crunch. Nutrient-dense and naturally vibrant, this bread is perfect for breakfast, a healthy snack, or an anytime treat that feels indulgent but is packed with good fats and whole ingredients.
The Science of Avocado as a Fat Replacer
The magic of this bread lies in avocado’s unique fat composition and fiber content. Avocado flesh is about 15% fat, primarily monounsaturated, which remains semi-solid at room temperature—similar to butter—but contains no cholesterol.
When pureed and beaten with sugar, it creates an emulsion that traps air, contributing to a fine, tender crumb. More importantly, avocados are packed with soluble fiber and water. During baking, this moisture slowly releases as steam, keeping the loaf incredibly moist without making it greasy or heavy.
The natural emulsifiers in avocado also help bind the ingredients, resulting in a cohesive, sliceable loaf that doesn’t crumble. This creates a healthier fat profile and a texture that is distinctly more luxurious and moist than traditional oil-based quick breads.
Ingredients
For the Loaf:
- 1 ½ cups (190g) all-purpose flour or white whole wheat flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- 1 cup (200g) mashed very ripe avocado (about 2 medium avocados)
- ¾ cup (150g) light brown sugar, packed
- 2 large eggs, room temperature
- ⅓ cup (80ml) milk (any kind) or dairy-free alternative
- 1 teaspoon vanilla extract
- ½ cup (60g) chopped walnuts or pecans
- Optional: ½ cup (85g) chocolate chips or dried cranberries
For the Topping (Optional):
- 2 tablespoons rolled oats
- 1 tablespoon coarse sugar
- Extra chopped nuts for sprinkling
Instructions
1. The Whisked Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon until thoroughly combined and aerated.
2. The Creamed Avocado-Sugar Base: In a large bowl, combine the mashed avocado and brown sugar. Using an electric mixer on medium speed, beat for 1-2 minutes until the mixture is smooth, slightly fluffy, and paler in color.
3. The Complete Wet Mixture: To the creamed avocado, beat in the eggs one at a time until fully incorporated. Mix in the milk and vanilla extract until the batter is smooth and homogenous.
4. The Folded Batter with Mix-Ins: Add the dry ingredients to the wet mixture. Using a spatula, fold gently until just combined and no dry flour streaks remain. Gently fold in the chopped nuts (and chocolate chips, if using).
5. The Panned & Topped Batter: Pour the batter into a parchment-lined or greased 9×5 inch loaf pan. Smooth the top with a spatula. Sprinkle evenly with the optional oat and sugar topping.
6. The Baked & Cooled Loaf: Bake at 350°F (175°C) for 50-60 minutes, until deeply golden brown on top and a toothpick inserted into the center comes out clean or with a few moist crumbs. Cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.
7. The Sliced Loaf Revealing the Crumb: Once completely cool, slice the loaf with a serrated knife. The interior will be moist, tender, and speckled with green avocado bits and nuts.
Pro-Tips for Loaf Perfection
- Use Very Ripe Avocados: They should be dark, yield to gentle pressure, and mash easily without lumps.
- Measure Accurately: Use the cup measurement for mashed avocado for consistency; too much can make the loaf dense.
- Cream Thoroughly: Beating the avocado and sugar is crucial for incorporating air and creating a light texture.
- Don’t Overmix: Once you add the flour, mix only until combined to avoid a tough, rubbery loaf.
- Test for Doneness: Ovens vary. The loaf is done when it pulls away slightly from the pan’s sides, the top springs back when lightly touched, and a toothpick test is clean.
- Cool Completely: This bread is very moist and needs to set fully before slicing to prevent gumminess.
- Storage: Wrap tightly in plastic wrap and store at room temperature for 2 days, or refrigerate for up to 5 days. The flavor improves on day two.
- Freezing: This bread freezes beautifully. Slice and freeze individual portions for up to 3 months.
- Flavor Twists: Add the zest of one lime for a bright note, or swap cinnamon for pumpkin pie spice. Use maple syrup instead of brown sugar, reducing milk by 2 tbsp.
- Serving: Enjoy plain, toasted with butter, or with a swipe of cream cheese or nut butter.
This Avocado Nut Bread is a healthy baking game-changer.
