How to make it

  • Preheat oven to 350 degrees F. Grease a large loaf pan and set aside.
  • Mash the avocado thoroughly
  • Finely chop (or use a small food processor) the tomatoes and the baby peppers.
  • Mix the avocado, tomatoes, and peppers with the oil, sugar and spices. Sample the flavor of the mix and adjust sweetness as necessary. (I originally made it with 1/2 cup sugar, but my husband requested it to be sweeter next time.)
  • Beat 2 eggs into the mixture and set aside.
  • Sift together the flour, baking soda, and baking powder thoroughly.
  • Combine the moist mixture with the dry ingredients in a large mixing bowl and stir just until combined. Do not overmix or the bread will be dense.
  • Bake at 350 F for 45-60 minutes, or until a toothpick inserted in the center comes out dry.
  • Allow to cool for 5-10 mins or more, then carefully remove from pan (I use a flat spatula around the edges to loosen, then wrap a clean towel over the top of the loaf, grip firmly on both sides & turn over. The loaf should pop out into the towel and you can flip it over onto a wooden cutting board or cooling rack.
  • It's wonderful sliced and toasted the next day! I liked it best with the 1/2 cup sugar, as I'm not into sweets in the morning. The bread keeps well and stays moist.

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