Guacamole Quick Bread
📜 Collection: UK15 | ✍️ Attribution: Unknown | 📂 Category: Bread A unique and delicious savory-sweet quick bread featuring the classic flavors of guacamole, including mashed avocado, onion, and green chile. Baked to golden perfection, it offers a tender and flavorful crumb.
| Prep Time | Cook Time | Inactive / Chill Time | Yield / Servings |
|---|---|---|---|
| 20 mins | 1 hour 10 mins | None | 1 loaf |
🔪 Key Equipment
- 9x5-inch loaf pan
- Small skillet
- Large bowl
- Separate bowl
- Spatula
- Wire rack
Ingredients
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 2 tablespoons | Onion | Chopped |
| 1/2 cup | Margarine | Softened |
| 2 cups | Flour | All-purpose |
| 1 1/2 teaspoons | Baking Powder | Standard |
| 1/2 teaspoon | Salt | Standard |
| 1/4 teaspoon | Cumin | Ground |
| 1 cup | Sugar | Granulated |
| 1/2 cup | Avocado | Mashed, ripe |
| 2 | Eggs | Beaten |
| 1/4 cup | Green Chile | Roasted, peeled, and chopped |
Instructions
Step 1: Prep and Sauté
- Preheat the oven to 375°F. Grease a 9x5-inch loaf pan.
- In a small skillet, sauté the 2 tablespoons chopped onion in a little margarine until soft. Set aside to cool slightly.
Step 2: Mix Batter and Bake
- In a large bowl, sift together the 2 cups flour, 1 1/2 teaspoons baking powder, 1/2 teaspoon salt, and 1/4 teaspoon ground cumin.
- In a separate bowl, cream together the 1/2 cup softened margarine and 1 cup sugar until light and fluffy.
- Beat in the 1/2 cup mashed avocado and 2 beaten eggs.
- Stir in the sautéed onion and 1/4 cup chopped green chile.
- Add the dry ingredients to the wet ingredients and mix with a spatula until just combined.
- Pour the batter into the prepared loaf pan.
- Bake for 15 minutes at 375°F.
- Reduce the oven heat to 350°F and continue to bake for another 55 minutes, or until a toothpick inserted into the center comes out clean.
- Cool in the pan for 10 minutes before turning out onto a wire rack to cool completely.
💡 Make-Ahead & Storage: Store the cooled bread wrapped tightly in plastic wrap at room temperature for up to 3 days, or refrigerate for up to a week.
Original Recipe Scan
