I had two large avocados left from last week’s produce order so I decided to bake them up into quick bread after poking around at allrecipes.com for a recipe. It got 37 reviews as a 4.5 star so I figured I’d give it a whirl.
INGREDIENTS
- 2 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
- 3/4 teaspoon ground allspice
- 1/2 cup butter, softened
- 1 7/8 cups white sugar
- 3 eggs
- 1 1/2 cups mashed ripe avocado
- 3/4 cup buttermilk
- 3/4 cup chopped pecans
- 1/2 cup raisins
- 1 tablespoon grated orange zest
DIRECTIONS
- 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, cinnamon and allspice. 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 buttermilk until just mixed. Fold in the chopped pecans, raisins and orange zest. 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.
Result? Four loaves of ok quickbread. It was moist, dense, the raisins were nice, but give me carrot or pumpkin any day. I don’t get the raves. It just seemed ordinary to me, albeit a nice way to get rid of the avocado.
