This Avocado Nut Bread is a recipe born out of my love for minimizing food waste and my slight obsession with quick breads. I always seem to have avocados ripening faster than I can eat them, and this bread is the perfect solution! It's a delightful way to use up those overly ripe avocados that are just past their prime for guacamole or toast. Let's talk ingredients. The avocado, of course, is the star. It contributes a subtle richness and moisture to the bread, resulting in a wonderfully tender crumb. Don't worry, you won't taste an overwhelming avocado flavor; it's more of a background note that enhances the overall taste. The low-calorie natural sweetener adds the necessary sweetness without the guilt. I prefer using erythritol or stevia blends, but feel free to experiment with your favorite sugar substitute. The baking powder and baking soda work together to give the bread its rise and light texture. The cinnamon adds a warm, comforting spice that complements the avocado and nuts beautifully. Buttermilk is another key ingredient for moisture and tenderness, its slight acidity helps activate the baking soda. A single egg binds everything together, and the vanilla extract enhances the overall flavor profile. Finally, the chopped pecans provide a delightful crunch and nutty flavor that perfectly balances the other ingredients. When using your Thermomix®, make sure the bowl is completely dry before adding the dry ingredients. This will prevent clumping. When mixing the wet and dry ingredients, don't overmix! Overmixing can lead to a tough bread. Use the spatula to scrape down the sides of the bowl to ensure everything is evenly incorporated. The "Linkslauf" (reverse) function is crucial when adding the nuts. It gently incorporates them without crushing them. For variations, you can easily make this recipe vegetarian by simply ensuring your sweetener is vegetarian-friendly (some refined sugars are processed with bone char). For a vegan version, you'll need to substitute the egg and buttermilk. A flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water, let sit for 5 minutes) can replace the egg, and a plant-based milk mixed with a tablespoon of lemon juice or apple cider vinegar can replace the buttermilk. Feel free to experiment with other spices like nutmeg, cardamom, or even a pinch of ginger. You could also swap the pecans for walnuts, almonds, or even chocolate chips! This Avocado Nut Bread is delicious served warm with a pat of butter or a drizzle of honey. It's also great toasted and topped with cream cheese or avocado slices. For a more decadent treat, try serving it with a scoop of vanilla ice cream. It pairs well with a cup of coffee or tea. To store the bread, wrap it tightly in plastic wrap or place it in an airtight container at room temperature. It will stay fresh for 2-3 days. You can also freeze the bread for longer storage. Simply wrap it tightly in plastic wrap and then in foil. It will keep in the freezer for up to 2 months. To thaw, let it sit at room temperature for a few hours. You can also slice the bread before freezing for individual portions. The batter can be prepared a day in advance and stored in the refrigerator. Just be sure to bring it to room temperature before baking.

Avocado Nussbrot

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Ingredients (11 ingredients)

Preparation (6 steps)

Trockene Zutaten mischen

Trockene Zutaten umfüllen

Feuchte Zutaten mischen

Trockene und feuchte Zutaten vermengen

Nüsse unterrühren

Backen

Finished cooking? Great! 🎉

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