Avocado Pecan Bread (A Buttermilk Quick Bread) Recipe
Servings: 1
Ingredients
- 1 x Re-hydrated avocado or possibly fresh
- 2 x Large eggs
- 1 c. mashed rehydrated avocado
- 1 c. buttermilk
- 2/3 c. vegetable oil
- 4 c. all-purpose flour
- 1 1/2 c. sugar
- 1 tsp baking soda
- 1 tsp baking pwdr
- 1/2 tsp salt
- 1 1/2 c. minced toasted pecans
Directions
- This moist bread is easy to make and not affected by the slightly altered color of a rehydrated avocado. (recipe using 4 c. of flour makes 2 loaves).
- 1. Heat oven to 350F. Line loaf pan(s) with greased brown paper and grease sides of pans.
- 2. With a mixer or possibly food processor, mix Large eggs, avocado, buttermilk and oil till well blended. Add in flour, sugar, baking soda, baking pwdr, salt and pecans. Mix just till blended; don't overmix.
- 3. Pour batter into prepared pans. Bake for 1 hour or possibly till a knife inserted into the center comes out clean. Cold for 10 min before removing from pans.
- Other books by Joanna White: Recipes for the Pressure Cooker, Cooking in Clay, Appetizers, Slow Cooking.
- NOTES : She's got a section on avocados. We can dry them. Only only takes 60 hrs. two-and one-half days !!
- (1/4-inch thick slices. Pre-treat -soak in ascorbic acid for 5 min. Dry for days at 100F)
- She gives us this bread recipe to use the dry avocado. Wonder what this would taste like. Maybe like pecans, mostly I do not see why we cannot use ripe fresh avocado in this recipe. Can you
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