Friday, 30 January 2015
Cinnamon Avocado Bread
Did you know that avocado is a berry? Avocados range in size, so if you are using them in a recipe or trying to determine the serving size, avocadocentral.com provides a handy chart for nutrition information. Avocadoes are very high in monounsaturated fats, which are heart healthy fats that increase high density lipoprotein (HDL) levels ("good cholesterol") and reduce low density lipoprotein (LDL) levels ("bad cholesterol").
Avocado makes a great substitute in recipes that will achieve a buttery texture. Lauren and I both love to bake with avocado. Check out Lauren's Fudgey Black Bean and Avocado Brownies recipe for a chocolatey treat!
Note: This yielded a little less dough than my usual bread recipes, so you could use a small loaf pan, but I used my regular 9x5 loaf pan and the slices were just a little smaller than usual. Because the loaf was a little smaller than usual, I adjusted the baking time to 35 minutes (down from my regular 40 minutes for loaf recipes). Also, I used 1 tbsp of cinnamon, but if you want a strong cinnamon flavour, you can add more.
1 1/4 cups whole wheat flour
1/4 tsp salt
3/4 tsp baking soda
1 tbsp cinnamon
1/2 cup brown sugar
2 small avocadoes, pitted and mashed
1 tsp pure vanilla extract
1/4 cup milk (dairy, almond or coconut)
Canola spray, for greasing
Preheat oven to 350 degrees F. Grease a loaf pan with canola spray.
In a large mixing bowl, combine flour, salt, baking soda, cinnamon and brown sugar. Mix dry ingredients until uniform. Make a well in the centre, and add mashed avocadoes, vanilla, eggs and milk. Stir wet and dry ingredients together just enough to combine without over mixing.
Pour batter into loaf pan and bake for 35-40 minutes, or until a toothpick comes out clean. Remove from oven and allow to set in pan for 10 minutes, then remove from pan and move to cooling rack.