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Avocado Bread


I worry about recipes that inspire me to purchase expensive produce and then let it go bad. (Here’s looking at you, banana bread.) At the same time, I suppose it’s reassuring to know that if ever we are careless with our over-priced perishables, there’s a kinder fate for them than the trashcan. (And at a dollar a pop, avocados have no business in the trash.) So with three avocados on my counter approaching the end of their days, I set out on a Sunday morning food-saving experiment.


Avocado Bread

This recipe isn’t mine; it originally comes from the Vitamix Whole Food Recipes cookbook. But with a few slight modifications you can make their version lower fat and gluten-free. The end product is a soft, subtly sweet but salty bread studded with bits of creamy avocado. On a scale of sweet-to-savory, this bread is as ambiguous as they come. Good luck figuring out if you want to slather it in cream cheese and honey or top it with a fried egg. I trust you’ll enjoy wrestling with this dilemma.


  • 3 cups all-purpose gluten-free flour
  • 1/2 cup brown sugar, packed
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1 teaspoon salt
  • 6 egg whites
  • 1/4 cup apple sauce
  • 3/4 cup almond milk or water
  • 3 avocados, pitted, peeled and mashed


  1. Combine flour, sugar, baking soda, baking powder, cinnamon, nutmeg and salt in a mixing bowl
  2. Make a well in the flour mixture and pour in egg whites, apple sauce and almond milk
  3. Mix to combine wet and dry ingredients
  4. Fold in mashed avocado
  5. Pour batter into a greased loaf pan and bake at 350 degrees for 1 hour


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