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Yummy Avocado Bread

What you need: 

2 1/2 cups whole wheat flour
1/2 cup chickpea(garbanzo bean) flour
1 teaspoon baking powder
1 teaspoon baking soda
2 cups vegan sugar
1/4 teaspoon cinnamon
1 teaspoon salt
3 non-eggs (I use Ener-g egg replacer)
1 cup well mashed avocado
3 teaspoons vanilla
1 1/2 cups chopped walnuts or other nuts (optional)

What you do: 

I originally found this recipe at http://www.avocado.org/recipes and just made a few modifications and it came out great! my version was also vegan.
Preheat oven to 350 degrees.
Beat together "eggs", vanilla, and sugar. Add avocado and oil and blend until smooth.
Add all sifted dry ingredients slowly. Original recipe said to use a mixer but I just used a good ol' spoon and it worked just as well. It will be very thick so add 1/2 cup water if you need to thin it out.
Stir in the nuts if you choose to include them. Pour the whole mixture into two lightly greased, loaf-sized pans. Bake for 50-60 minutes at 350 degrees. Mine didn't rise very much, but it is a "dessert" bread and it was thick enough to make hearty slices.
They're finished when a wooden toothpick comes out clean. Let it cool before slicing. Voila!

Preparation Time: 
25 minutes
Cooking Time: 
Servings: 
2
Recipe Category: 

SO HOW'D IT GO?

avocado addict checking in... i just couldn't miss out on this one!

i made one loaf so i halved the recipe except for the baking powder. i had no chickpea flour so i used 1 cup whole wheat and 1/2 cup plain white flour. and i only had sesame oil, so i used 2 tbsp (no more because of its strong flavour), and for non-eggs i used one flax egg and 1/2 cup of applesauce. i used a handheld blender to puree the avocado - which was quite convenient because one of my avocados wasn't as soft as it looked - and then i used a spoon to mix everything up.

the result: a really nice fluffy bread with an interesting flavour mix - i definitely taste the sesame, but i like it! will test tomorrow with a bunch of omnivores.

in addition to what was said above about replacing sugar with agave nectar - you may need to cut down on liquid ingredients. in this recipe it may simply mean you don't need water, or use less water if you use flax as non-egg.

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Thanks to both of you! And sorry for diverting attention from the still-yummy avocado bread.

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Just so everyone knows, 1 cup of sugar is equal to 1/3 cup of agave nectar!  ;D

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Hi there, helpful stranger! Frankly, that'd be great. I read up on the difference between beet sugar and cane sugar, and I know alternative sweeteners exist. But I could definitely use some practical advice like, "Buy this brand," or "X teaspoons of sugar = Y teaspoons of agave nectar."

Ok, well here's a bit of help. Cane sugar is filtered through charcoal which may be of..questionable origin. Beet sugar is not processed in this manner.  The majority of cane sugar refineries use animal bone char as their carbon source for the charcoal. Instead of chancing how my sugar was processed..I use Florida Crystals (FC), a natural/organic/unrefined sugar. I use it to make brown sugar also (mixing about 1 cup with 1 tbs blackstrap molasses. I don't know about measurements for dry sugar and agave...I use agave rarely (but I do like it).
I get FC in the bulk department of our organic market. Their website has a lot of great info, too: floridacrystals.com

You should visit the forums here on VegWeb for more information, and to talk with us!

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Hey Kiddo!

If you'd like some help with information on sugar and vegan sugar, let me know!  :)

Hi there, helpful stranger! Frankly, that'd be great. I read up on the difference between beet sugar and cane sugar, and I know alternative sweeteners exist. But I could definitely use some practical advice like, "Buy this brand," or "X teaspoons of sugar = Y teaspoons of agave nectar."

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Hey Kiddo!

If you'd like some help with information on sugar and vegan sugar, let me know!  :)

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I bastardized the recipe somewhat and still wound up with a pan full of yum.

I used all whole wheat flour (no chickpea) and cut out the oil. For the non-eggs, I used a cup of applesauce. I also used dark brown sugar, which may or may not be vegan, but please don't come after me with your lanterns and pitchforks. I switched to vegan very recently, so I'm using up ingredients I already have on hand. (I'm still confused about "vegan sugar" in general. Must do some research before next grocery trip.)

Anyway, it worked. The end product tastes kind of like bran muffin but is probably way healthier. Thanks for the great (and apparently versatile) recipe.

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I am definitely going to try this. And thanks for the link to that site!

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woops! Thank you for pointing that out, there is actually supposed to be 3/4 cup of vegetable oil in there.  :-\
It would probably be alright without it but the dough gets really, really thick so it's hard to stir without the extra wetness

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Hey, I didn't try this yet but I am very intrigued.  I notice that the original recipe calls for 3/4 cup of oil and you don't use any. Avocados already have fat in them--is this enough to keep the bread moist?  I see there is also an avocado pecan bread that also looks easily veganizable (even more so). Thanks for this excellent resource.

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