I have some buttermilk and some avocados in my fridge, so it’s time to make some bread!

Avocado Bread!

Oh, sorry. I mean, “Avacado” Bread

AuthorRetroRuth
Rating

Tested Recipe!

Avacado Bread -  A Book of Favorite Recipes Compiled by Woman's Society of Christian Service, 1971

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 2 cups sifted flour
 ½ tsp baking powder
 ¾ cup sugar
 ½ cup mashed avocado
 1 cup chopped pecans
 ½ tsp baking soda
 ¼ tsp salt
 1 slightly beaten egg
 ½ cup buttermilk

1

In a large bowl sift together flour, soda, baking powder, salt, sugar. Add combined remaining ingredients, mixing only enough to moisten. Pour into a greased loaf pan. Bake at 350 degrees oven for 1 hour.

2

Remove from oven and cool on rack. A few chopped maraschino cherries may be added for Christmastime color!

Ingredients

 2 cups sifted flour
 ½ tsp baking powder
 ¾ cup sugar
 ½ cup mashed avocado
 1 cup chopped pecans
 ½ tsp baking soda
 ¼ tsp salt
 1 slightly beaten egg
 ½ cup buttermilk

Directions

1

In a large bowl sift together flour, soda, baking powder, salt, sugar. Add combined remaining ingredients, mixing only enough to moisten. Pour into a greased loaf pan. Bake at 350 degrees oven for 1 hour.

2

Remove from oven and cool on rack. A few chopped maraschino cherries may be added for Christmastime color!

Avocado Bread

It took a bit to get the avocado for this bread. First, my grocery order came without one. Then, TJ came home with a bug from preschool (not covid, no worries), but that slowed us down a bit as well. So it took us at least two more grocery orders to score some green guys. (I know this looks like a lot of avocado, but it’s really not. This was a teeny little avocado. You can see the standard egg yolk for scale. It was about the same size as a large chicken egg. The entire, unpeeled avocado fit snugly into a 1/2 cup measuring cup.)

The good news is that our local drive-thru dairy has buttermilk, so that was an easy score.

I was really excited about this bread. It actually smelled very good while I was making it, and the green color was pretty.

In addition, this was a recipe chosen by the lovely patrons over on our Patreon, and they picked it out of the goodness of their hearts. I couldn’t believe it! They wanted to pick a good one for us this week! I can feel the love.

It baked up well, and was very easy to remove from the pan. Now, time for the test!

“What’s it taste like?”

“It’s not right.”

“Oh no!”

“Something’s not right!”

The Verdict: Not Right

From the Tasting Notes –

Yeah, this one was a little weird. The bread itself was a good recipe with a good crumb and not too sweet. And maybe that was the issue?  It was…you know the fatty avocado-ness that coats the inside of your mouth? Well, this bread had it. And it was weird. It also had a slight aftertaste of avocado, but the worst was the mouthfeel. It wasn’t disgusting, it just wasn’t that pleasant to eat. Which was a real shame, because this was a good sturdy quickbread with a good crumb. I was hoping for the holy grail of turkey sandwich bread, and instead we got fuzzmouth. I wonder if you dial back the sugar and add some cornmeal and jalapenos instead of pecans if this would be better. Or just throw yourself into the sweet hole and add extra sugar and some lemon peel. Either of those would have improved it, I think. But the weird halfway-ness just wasn’t cutting it for us.

Oh, and if you do end up trying this bread, make sure you store it in the fridge! The second day the bread tasted distinctly of old avocado. And THAT was gross.

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