Avocado Bread
Here is a really good problem to have: Too many avocados. Thanks to a generous neighbor, as well as a generous co-workers, we have had avocados aplenty, lately. I do not usually have a problem finding ways to use them -- quite the opposite, in fact, because they are one of my favorite foods. Yesterday, though, I felt like baking, and a neighbor had given me a recipe for this bread that I wanted to try.
As is typical for me, I forgot to take a photo of the big, beautiful loaf when it was hot from the oven. I continue to fail as a food photographer. However, the thing is half-eaten, so you know my recipes are for Real People. ;-)
I adapted the recipe slightly. Miss Scarlett is not a huge fan of nuts, so I left those out (but will include next time, because I really like them). Secondly, I used low-fat buttermilk. Thirdly, the dough was much too dry when I added the wet to the dry ingredients, so I added an additional 1/2 cup of buttermilk. I think that was a good move, because it's a very moist, dense loaf. The amount of sugar (3/4 cup) was just perfect -- sweet, but not too sweet. Here is the link to the recipe, if you find yourself with some extra avocado.
As is typical for me, I forgot to take a photo of the big, beautiful loaf when it was hot from the oven. I continue to fail as a food photographer. However, the thing is half-eaten, so you know my recipes are for Real People. ;-)
I adapted the recipe slightly. Miss Scarlett is not a huge fan of nuts, so I left those out (but will include next time, because I really like them). Secondly, I used low-fat buttermilk. Thirdly, the dough was much too dry when I added the wet to the dry ingredients, so I added an additional 1/2 cup of buttermilk. I think that was a good move, because it's a very moist, dense loaf. The amount of sugar (3/4 cup) was just perfect -- sweet, but not too sweet. Here is the link to the recipe, if you find yourself with some extra avocado.
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