Thursday, April 1, 2010

Avocado Pecan Bread

I actually made this a week ago, and did not have time to report to you. It's one of those "One Hundred Ways to Use Avocados" type of recipes. One imagines that 50 or 60 years ago, when Southern California had actual towns and not a collection of shopping centers tied together with freeways, that the Southern California Avocado Growers had a competition for new ways to use avocados. All the avocado growers' wives beavered away, and developed recipes. This one, and Avocado Meatloaf, were handed down to us.
If you think about it, you can put any kind of fruit or vegetable into a sweet bread. It just can't have too strong a taste. Avocados do not have a particularly strong taste, so this bread is akin to any other sweet bread, like banana bread. Except it doesn't taste of bananas. It does retain the color of avocados; i.e. it's green. It would be a good thing to serve on Saint Patrick's Day, if you don't like Irish Soda Bread, which I don't.
I took it to school and served it to my colleagues. These are either an incredibly polite bunch of people, or else they don't habitually ask questions. Not until the 7th person I offered it to did someone inquire as to why it was green. They seemed to like it. My family, as has been mentioned, are all on diets, so I wanted to get it out of the house.
This is easy to make. It does call for buttermilk, which I did not have. However, in some Craig Claiborne cookbook of the 60s, I learned the trick of making sour milk by adding a teaspoon of vinegar. So, if you don't want to have most of a quart of buttermilk cluttering up your refrigerator for 3 weeks until you finally throw it away, use vinegar.

Avocado Pecan Bread

2 cups flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
3/4 cup sugar
1 egg lightly beaten
1/2 cup buttermilk or sour milk
1/2 cup chopped pecans
1 medium sized avocado, mashed

1. Preheat the oven to 350 degrees.
2. Sift together the flour, baking soda, baking powder, salt and sugar.
3. Combine the remaining ingredients and add to dry mixture; mix. Pour into a greased 9-5 by 3 inch loaf pan. Bake one hour. Remove to a rack for cooling.

1 comment:

  1. If you're going to be doing a lot of baking from this book, you might invest in some powdered buttermilk. It doesn't spoil, and there's no risk of putting it in your morning coffee as your sister once did.