Go Back
–+ servings
Avocado Bread

Deliciously Moist Avocado Bread You'll Devour in Minutes

This Avocado Bread is a scrumptious, vegan-friendly treat packed with healthy fats and perfect for a quick snack.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour
Cooling Time 10 minutes
Total Time 1 hour 25 minutes
Servings: 8 slices
Course: Breakfast
Cuisine: Vegan
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 2 large Ripe Avocados Use fully ripe for maximum moisture
  • 2 large Eggs Use flax eggs for vegan option
  • 1 cup Granulated Sugar Brown sugar can enhance flavor
  • ½ cup Plain Yogurt Non-dairy yogurt or applesauce can be used
  • 1 teaspoon Vanilla Extract Optional
  • 2 cups All-Purpose Flour Whole wheat flour can be substituted
  • 1 teaspoon Baking Soda Ensure freshness for best results
  • ½ teaspoon Salt Don't skip this ingredient!

Equipment

  • Mixing bowl
  • Loaf pan
  • Oven

Method
 

Step‑by‑Step Instructions for Avocado Bread
  1. Preheat your oven to 350°F (175°C) and grease a standard loaf pan with cooking spray.
  2. Mash 2 ripe avocados in a large mixing bowl until smooth.
  3. Whisk in 2 eggs with the mashed avocados until fully combined.
  4. Mix in 1 cup granulated sugar, ½ cup plain yogurt, and 1 teaspoon vanilla extract, stirring well.
  5. In a separate bowl, sift together 2 cups all-purpose flour, 1 teaspoon baking soda, and ½ teaspoon salt.
  6. Gently fold the dry ingredients into the wet mixture until just combined.
  7. Pour the batter into the greased loaf pan, smoothing the top.
  8. Bake for about 50-60 minutes, checking doneness with a toothpick.
  9. Let the bread cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Nutrition

Serving: 1sliceCalories: 200kcalCarbohydrates: 30gProtein: 3gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 20mgSodium: 180mgPotassium: 250mgFiber: 3gSugar: 10gVitamin A: 200IUVitamin C: 5mgCalcium: 20mgIron: 1mg

Notes

Store in an airtight container at room temperature for up to 3 days. Refrigerate for longer storage, up to 1 week. Freeze for up to 3 months in plastic wrap.

Tried this recipe?

Let us know how it was!