Difference between revisions of "Avocado Pecan Bread"
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* ½ cup coarsely chopped [[pecans]] | * ½ cup coarsely chopped [[pecans]] | ||
| − | == | + | == Procedures == |
# Mix together [[flour]], [[granulated sugar|sugar]], [[orange rind]], [[baking soda]], [[baking powder]], [[cinnamon]], and [[salt]] in a large mixing bowl. | # Mix together [[flour]], [[granulated sugar|sugar]], [[orange rind]], [[baking soda]], [[baking powder]], [[cinnamon]], and [[salt]] in a large mixing bowl. | ||
# Add [[avocado]], [[egg]], [[buttermilk]] and [[lemon juice]]; [[stir]] until thoroughly mixed. | # Add [[avocado]], [[egg]], [[buttermilk]] and [[lemon juice]]; [[stir]] until thoroughly mixed. | ||
Latest revision as of 13:12, 15 July 2012
Description
- Makes 1 loaf
Ingredients
- 2 cups all-purpose flour
- ¾ cup sugar
- 2 tsp grated orange rind
- 1 tsp baking soda
- ½ tsp baking powder
- ¼ tsp cinnamon
- ¼ tsp salt
- 1 large California avocado, seeded, peeled and mashed (or enough to equal 1 cup)
- 1 egg, slightly beaten
- ½ cup buttermilk
- 1 tsp lemon juice
- ½ cup coarsely chopped pecans
Procedures
- Mix together flour, sugar, orange rind, baking soda, baking powder, cinnamon, and salt in a large mixing bowl.
- Add avocado, egg, buttermilk and lemon juice; stir until thoroughly mixed.
- Stir in pecans.
- Pour into well-greased 9x5x3-inch loaf pan.
- bake in 350°F oven for 50 – 60 minutes or until a wooden pick inserted near the center of the bread comes out clean.
- Allow bread to cool 10 minutes before removing from pan.
