Avocado Bread

2013-01-09
  • Servings : 4
  • Prep Time : 0m
  • Cook Time : 4m
  • Ready In : 0m
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This is a GREAT sandwich bread!

Make sure your avocado puree is totally smooth…no lumps!

Combine the dry ingredients. The add your eggs and avocado, beating until smooth. Pour batter into a greased loaf pan. Bake at 350 degrees for 45-55 minutes, or until a toothpick inserted in the center comes out clean.

Ingredients

  • 1/2 c Coconut Flour
  • 1 t Salt
  • 1 t Baking Soda
  • 1/2 c Ground Flax
  • 6 Eggs
  • 1 c Avocado Puree (about 2 large)

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Recipe Comments

Comments (14)

  1. posted by TraySay on January 11, 2013

    So is this a desert bread or a sandwich bread? Either way I’m excited to try it! Sounds easy!

  2. posted by amanda on January 13, 2013

    I’m curious if anyone has tried this??? I’m curious!

  3. posted by Racheal on January 18, 2013

    So, I made this tonight. It’s a moist, savory bread. Next time, I’d use less salt, maybe 1/2 tsp so that I can eat it with butter on it. It’s delicious. I wish it would have risen a bit more, but going from grains and baked goods to no grains at all, I have a bent perspective. Perhaps time will take care of that. I did spread date paste on it, and THAT worked very well! I wonder what kind of French toast it will make…..

  4. posted by Brittini on January 24, 2013

    Just pulled this out of the oven. Like Racheal’s post says, it is moist and savory. I agree that it needs less salt. I used 3/4 tsp and that was still too much so 1/2 tsp would prob. be better. Also agree that it did not rise like I had hoped. Expected it to be a tiny bit sweeter, but it is not a sweet bread at all. With all that said, it is pretty good and satisfying. I plan to make it again.

  5. posted by Christine on January 27, 2013

    Trying this with Bob’s Red Mill All Purpose Gluten Free Flour, it’s all we had in the house as we’re prepping for Paleo starting next month. The dough, if you call it that…batter? is really wet. Hoping I didn’t ruin this recipe! lol I’ll update when I know how it turns out.

  6. posted by Christine on January 27, 2013

    Oh wow… I can only imagine it’s the flour I used, based I’m other reviews, but it’s terrible. It is a little too salty, although it looks beautiful and rose more than I expected after reading the comments. BUT it has a bizarre seafood like flavor, and none of us can stomach it. So strange. Maybe I’ll try this again, following it to the letter. Sad it was a flop :(

  7. posted by Kristen on January 29, 2013

    I just made this, and while it is moist and rose more than expected, mine too had a strange seafood taste and smell. I love seafood, so I’m not the kind of person that says a piece of fish “tastes fishy”… I just don’t want that flavor in my bread… I followed the recipe to a T. Any thoughts on what went wrong?

  8. posted by PaleoWare on February 1, 2013

    This works! Mine rose to about an inch in height but I think I used a 8/4 inch bread pan. I don’t think it tastes fishy at all. It’s very moist and I’m storing it in the fridge.

  9. posted by PaleoWare on February 8, 2013

    Update: I cut the salt in half as suggested above and added a teaspoon of coconut sugar. I liked this a lot better! I might even add two teaspoons of coconut sugar next time I make it.

  10. posted by gemmie02 on February 20, 2013

    I cut the salt in half like people previously commented and it was just right- HOWEVER- there IS a definite fishy smell and taste. I think it’s the avocados when they are cooked Next time I’ll try it with two cups mashed bananas (a little greener if I want regular bread or fully yellow if I want a slightly sweeter bread)
    The consistency is very nice- the fishy flavor is not. I’ll let you know how it goes with bananas when I make this again.

  11. posted by Pam on February 20, 2013

    Mine tasted fishy too. Not sure why this happened. I’m super disappointed. I really wanted to like this.

  12. posted by Rae on March 13, 2013

    So, I added some agave syrup instead of sugar hoping to avoid the fishy flavor. Has anyone had any luck with eliminating the fish small/flavor?

    Other than that it was very moist and even rose well. I would try bananas but I was really hoping for a paleo bread that wasn’t as sweet. Perhaps I’ll try green bananas as someone else mentioned.

  13. posted by Patricia Williams on April 13, 2013

    Avacado bread looks delicious…can’t wait to try it.

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