When you try to add healthy food like Avocado into your diet, it can get cumbersome figuring out multiple recipe. Try this unusual recipe and have the Avocado right in the bread itself.
Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour
- 3 cups all-purpose flour
- 1/2 cup yellow cornmeal
- 1/2 teaspoon salt
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 3/4 cup unsalted butter, softened (1 1/2 sticks)
- 3 cups sugar
- 1 cup plus 2 tablespoons mashed, ripe avocados
- 4 large eggs
- 2 teaspoons vanilla
- 3/4 cup buttermilk
Preheat oven to 350. Spray two 9 x 5-inch loaf pans and set aside. In a medium bowl, mix together flour, cornmeal, salt, baking powder and baking soda. Set aside. In a mixer, beat butter and sugar on medium speed until light and fluffy. Add avocado and beat for another 2 minutes. Scrap down sides as necessary. Add eggs one at a time, beating on medium speed for 1 minute after each addition. Scrap down sides if needed. Beat in vanilla.
With mixer on low speed, add half of the flour mixture. Beat until just incorporated. Add the buttermilk and the rest of the flour mixture. Beat until incorporated. Divide the batter between the pans and bake on the upper third rack for 30 minutes. Bake on middle rack for an additional 15-25 minutes, until a toothpick comes out clean. Let cool in pans for 20 minutes. Bread will last for several days, well wrapped, at room temperature.