Avocado Bread With Pecans and Lime Glaze is a delightful twist on traditional bread, marrying the creamy goodness of avocado with the crunch of pecans and a zesty lime glaze. Perfect for breakfast or as a snack, it’s both nutritious and delicious, inviting you to enjoy each moist slice.
When it comes to making Avocado Bread, the quality of the avocado is key; you want it perfectly ripe for that creamy texture. If you’re short on pecans, walnuts can step in just fine. For a dairy-free version, consider swapping out yogurt for a plant-based option. And if you’re feeling adventurous, a splash of orange juice could add a fun twist to the glaze.
Bread & Rolls
Avocado Bread With Pecans and Lime Glaze Recipe
Ingredients
- 1 medium ripe Hass avocado
- 1 large egg, well beaten
- 1/2 cup plain yogurt
- 1 cup finely chopped pecans
- 2 cups flour
- 3/4 cup sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 2 grated limes, zest of
- 1/2 teaspoon salt
- 1/4 cup granulated sugar
- 1/4 cup fresh lime juice
Instructions
- Preheat the oven to 350 degrees.
- Grease a 9×5 inch loaf pan or spray it with nonstick spray.
- Peel and pit the avocado, then puree it in a food processor or blender until just smooth; you should have about 1/2 cup.
- In a mixing bowl, combine the beaten egg, pureed avocado, yogurt, and chopped pecans.
- Beat the mixture with a spoon until well combined.
- In a separate small bowl, mix together the flour, sugar, baking powder, baking soda, lime zest, and salt.
- Add the dry ingredients to the wet mixture and stir gently with a spatula until smooth and just moistened; avoid overmixing for a tender crumb.
- Pour the batter into the prepared loaf pan and bake in the center of the oven until golden brown and a cake tester inserted into the center comes out clean, about 45-55 minutes.
- Let the loaf rest in the pan on a rack to cool for a bit.
- To prepare the Lime Syrup, combine the granulated sugar and fresh lime juice in a small saucepan and place it over low heat until the sugar just dissolves.
- Once the loaf has cooled slightly, pierce it about a dozen times to the bottom using a bamboo skewer, toothpick, or metal cake tester.
- Pour the hot lime syrup over the warm loaf immediately.
- Allow it to cool in the pan for 30 minutes before turning the loaf out onto a rack. Flip it right side up to cool completely.
- Wrap the cooled loaf tightly in plastic wrap and let it stand at room temperature overnight before slicing and serving.