Avocado Bread

From Judy Gorman's Vegetable Cookbook

(MJF Books)

"Slice this pecan-studded bread thinly, then spread with softened cream
cheese blended with lemon juice and grated lemon zest. Serve for
afternoon tea or with fruit salad for lunch." --Judy Gorman

2 cups all-purpose flour
3/4 cup sugar
1-1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 large egg
1/2 cup mashed avocado (1 medium avocado)
1/2 cup buttermilk
1/2 cup chopped pecans

Preheat the oven to 375 degrees F. Generously grease a 9x5-inch loaf
pan. Combine the flour, sugar, baking powder, soda, and salt in a large
mixing bowl. Whisk to blend thoroughly. In a separate bowl, beat
together the egg and avocado. Stir in the buttermilk. Add to the dry
ingredients and blend well. Stir in the pecans. Pour into the prepared
pan and bake for 50 minutes to 1 hour or until a wooden pick inserted in
the center comes out clean. Yield: 1 loaf.

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Here is another style...

Avocado Holiday Cake
By Gulf Shore Delights - Jr Welfare League of Ft Myers, FL

1 egg, slightly beaten
1/2 cup mashed avocado
1/2 cup buttermilk or sour milk
1 cup chopped pecans
1 cup chopped candied cherries
1 cup chopped candied pineapple, optional
2 cups sifted all-purpose flour
3/4 cup sugar
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt


Preheat oven to 350 degrees F. Mix egg, avocado, buttermilk, pecans,
cherries and pineapple. Sift together remaining ingredients into a large
bowl. Pour avocado mixture into flour mixture. Mix only until flour is
moistened. Do not overblend. Pour into a well-greased 9 x 13-inch pan
or 3 small 4 x 7-inch loaf pans. Fill slightly more than 1/2 full. Bake 1
hour, or 45 minutes if using small pans. Cool on rack.

Yield: 24 servings