Avocado Tomato & Sweet Pepper Bread |
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Prep Time: 0 Minutes Cook Time: 90 Minutes |
Ready In: 90 Minutes Servings: 14 |
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It is my own variation from my favorite banana bread recipe. I was out of banana's, had enough things in my fridge to make guacamole, but did not have chips. Thus, Avocado Tomato Sweet Pepper bread was born! Ingredients:
1 avocado, mashed |
4 small campari tomatoes, finely chopped |
6 small sweet baby peppers, finely chopped |
1 tablespoon olive oil |
2 eggs |
1/2 cup sugar (more or less to taste) |
generous sprinkle of cinnamon |
sprinkle of nutmeg |
*mix above ingredients together in a bowl |
2 cups flour |
1 teaspoon baking soda |
1/4 teaspoon baking powder (aluminum free) |
Directions:
1. Preheat oven to 350 degrees F. Grease a large loaf pan and set aside.
2. Mash the avocado thoroughly
3. Finely chop (or use a small food processor) the tomatoes and the baby peppers.
4. Mix the avocado, tomatoes, and peppers with the oil, sugar and spices. Sample the flavor of the mix and adjust sweetness as necessary. (I originally made it with 1/2 cup sugar, but my husband requested it to be sweeter next time.)
5. Beat 2 eggs into the mixture and set aside.
6. Sift together the flour, baking soda, and baking powder thoroughly.
7. Combine the moist mixture with the dry ingredients in a large mixing bowl and stir just until combined. Do not overmix or the bread will be dense.
8. Bake at 350 F for 45-60 minutes, or until a toothpick inserted in the center comes out dry.
9. Allow to cool for 5-10 mins or more, then carefully remove from pan (I use a flat spatula around the edges to loosen, then wrap a clean towel over the top of the loaf, grip firmly on both sides & turn over. The loaf should pop out into the towel and you can flip it over onto a wooden cutting board or cooling rack.
10. It's wonderful sliced and toasted the next day! I liked it best with the 1/2 cup sugar, as I'm not into sweets in the morning. The bread keeps well and stays moist.
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