SSoft, creamy, and far too delicious to resist, avocado toast is one of those enduring food trends you’ll have to snatch from our cold, dead hands. At this point, this popular dish has become a mainstay of most brunch menus and an oft-repeated breakfast staple. But have you ever heard of *avocado bread*? Unlike avocado toast which calls for a generous layer of greens covered, this new item featuring avocado actually uses avocados. inside bread dough.
While it might seem like just another social media-fueled food fixation, the truth is that this recipe has been around for decades and probably long before avocado toast became famous. According to a recent popular video by a TikTok user @bdylanhollis, avocado bread has been around since at least the days of bell bottom jeans and disco jams – 1973, to be exact. So, is this one of those cases of “if it ain’t broke, don’t fix it?” I had to know.
@bdylanhollis Avocado IN the bread? #pastry shop #vintage #cooking #lawyer ♬ original sound – B. Dylan Hollis
Why I Tried It and My First Thoughts on This Sleeper Shot
My love for avocados runs deep and living in California for the past few years has propelled my liking for them into a true obsession. When I saw this avocado bread recipe swirled around the internet, I knew I had to try it myself. I’ll admit it: I was skeptical at first about wasting an expensive, perfectly ripe avocado on an experiment, but luckily I wasn’t disappointed. A cross between a velvety pound cake and a sweet and savory zucchini bun, this avocado recipe was flavorful and packed with potassium and fiber that kept me feeling energized and (TBH) cheerful all morning.
So how exactly do you make avocado bread?
When it comes to making avocado bread, the insanity method is actually quite simple. Turns out it’s not much different from making your standard quick bread, which is bread made with a leavening agent (like baking powder or baking soda) that allows for baking immediately from the dough or dough mixture. B. Dylan Hollis explains in his TikTok video that it takes two first very medium ripe avocados and 3/4 cup granulated sugar, which he creams together using a wooden spoon until smooth. But no pressure to make it completely silky: A few little tufts of avocado here and there, that’s NBD.
Hollis explains that instead of using butter to cream the sugar, this recipe uses the natural fats of avocado to add moisture and richness to the batter. To bind the ingredients, he adds three eggs to the bowl and beats them carefully. For the dry ingredients, Hollis combines two cups of all-purpose flour with 1 1/2 teaspoons of baking powder. Then he gently incorporates the wet and dry elements by folding them together using the spoon (yeah, no kneading necessary). Once everything is well mixed and looks like a bowl of guacamole (his words, not mine), he pours the batter into a loaf pan. Then bake at 350°F for about 45-50 minutes or until a toothpick comes out clean when inserted into the center of the bread.
A few thoughts – and modifications – on the recipe
Her reaction to the final product was pure joy, and I couldn’t agree more. I was so pleasantly surprised at how easy, flavorful, and bright green this avocado bread was. The bread on its own is super moist and not too sweet at all, making it perfect for snacking throughout the day. However, there were a few simple tweaks that I would recommend when trying this out for yourself.
To start, I advise you to grease the mold or cover it with parchment paper to prevent the edges from sticking. Next, I added a small pinch of kosher salt to help balance the flavors when measuring out the dry ingredients. Finally, I topped a slice of bread with one of my favorite dairy-free types of butter, Miyoko’s European-Style Cultured Vegan Butter, which helped add some extra flavor. You can also opt for strawberry jam for a sweeter interpretation.
The key to the success of this recipe was the quality of the avocados, obviously
When making avocado bread, I quickly learned that the most imperative step was to make sure to use super ripe avocados. You want to make sure they’re *just* at that sweet spot between perfectly ripe and almost too ripe, otherwise you will not be able to obtain a smooth and creamy paste. Since this recipe calls for no butter or oil, the fats in the avocado are pretty much its only saving grace. If the fruit is too ripe, you won’t be able to cream the sugar and incorporate the dry ingredients properly.
If you can’t get your hands on soft, ready-made avocados at the store, chef Betsy Wiegand of Great White previously shared with Well + Good their top tips for quickly ripening an avocado when needed, here. Plus, she shared tips on the most effective ways to keep avocados fresh longer.
The Five Ingredient Avocado Bread Recipe You Must Try
Makes 8 servings
2 medium ripe avocados
3/4 cup granulated sugar
2 cups all-purpose flour
1 1/2 teaspoons baking powder
Kosher salt, to taste
1. Preheat the oven to 350°F. Cream the avocados and sugar together with a wooden spoon until smooth. If there are a few small clumps left, don’t worry. Add the eggs and beat everything thoroughly.
2. In another bowl, combine the flour, baking powder and a generous pinch of salt. Then, gently fold the wet ingredients into the dry ingredients using a spoon or silicone spatula.
3. Once everything is well mixed and incorporated, pour the batter into a greased or parchment-lined loaf pan and bake for about 45-50 minutes or until a toothpick in comes out clean when inserted into the center of the bread. .
So you mean that avocados not only taste amazing, but they’re also good for you? Watch for more:
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