Avocado bread say what? I saw a bread recipe post that inspired me to give avocado bread a try. My sister loves avocados! And I am always trying new recipes with them to fill her love tank. I made mini loaves of the quick bread because it takes less time in the oven and you can share the love of homemade treats a lot further if you make minis vs one large 9 by 5 inch loaf. Also you can make minis in a smaller oven. I have been addicted to using the June oven.  The smaller oven cuts down on energy costs! Which is a double win in my book….Yay!

Bonus: Aldi just had avocados on sale for under a dollar a piece !!

Ingredients:

• 2 cups of whole wheat pastry flour, I prefer Bob’s Red Mill
• 1 1/2 teaspoon of baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon kosher salt
• 2 1/2 cups of mashed avocado
• 2 tablespoons of lemon juice, fresh (about 1/2 a lemon)
• 3/4 cup raw sugar
• 1/2 cup greek yogurt, non fat plain (to make dairy free use soy or coconut yogurt)
• 1 large egg
• 1/8 cup of ground pistachios (optional)
• Cooking spray

Pre work:

• Preheat oven to 375 degrees.
•  Cooking spray 3 mini bread loaf pans

1. Place the first 4 ingredients in a medium sized mixing bowl and whisk together. Set aside.

2. In a large mixing bowl place the avocado, lemon juice, sugar, yogurt and egg together and whisk to incorporates.

3. Add the dry ingredients to the wet and whisk together until no dry ingredients remain.

4. Place 1 cup plus 2 tablespoons into each mini bread loaf pan. Sprinkle with pistachio “crumbs”. 5. Bake at 375 degrees for 28 to 35 minutes. Or until toothpick comes out of the mixture clean.

Yields: 3 mini loaves