Avocado bread is a savoury loaf and superb for breakfast. A gluten and grain free bread made from pureed avocado.
I have been making this avocado bread recipe on a regular basis since I first posted it in June 2011, just a month after I started blogging. It’s seen some experimentation in that time. I’ve tried more/less eggs, coconut flour instead of ground almonds, adding herbs and removing/re-introducing the raising agent. The regular recipe I’m happy with is in fact not much different from the original – it just works! Simple is best.
The reason I use ground almonds and ground flax in this avocado bread recipe instead of conventional flours, is because they are naturally gluten free. Ground almonds and ground flax are simply flours created by grounding whole almonds and flaxseeds (sometimes known as linseed).
I probably make a batch of this recipe once a month. It yields 4 mini loaves, so I have it around once per week. The loaves can be easily stored in the freezer till I’m ready to whip one out, leave to defrost overnight, and pack up in my gym bag to eat when I get to work for breakfast. It always keeps me full till lunchtime! Those who like to eat a bit more for breakfast can always add an extra bit of smoked salmon or scrambled eggs on top.
Good fats from the avocado, olive oil and seeds. Protein from the eggs and almonds, and finally a little good carbs from the almonds and avocado – all bound up in a little portable avocado bread loaf.
Photos and post updated September 2017
- The scooped out flesh from 1.5 large ripe avocados (Hass type used here),
- 3 eggs
- ⅓ cup or 75mls olive oil
- 1 cup or 100g ground almonds
- ½ cup or 75g ground flaxseed
- Black pepper and sea salt
- Mixed seeds to top (pumpkin, sunflower, sesame etc)
- Pre-heat oven to 180 degrees C (fan oven).
- Put the Avocado, eggs and olive oil in a blender and blend until completely smooth (preferably with a blender/hand-blender).
- In a mixing bowl combine the dry ingredients, then pour in the avocado mix. Combine till smooth.
- Use a tsp of olive oil across the 4 mini loaf trays to grease. Then spoon in the mixture, and finally sprinkle with the seeds.
- Bake in the centre of the oven for 35 minutes.
- Cool on a rack
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interesting, first I have heard of avocado bread – think I will have to give this a try and give my monthly banana bread fix a break. I will let you know how it goes 🙂
Thanks Kelly. Neither had I before I stumbled upon it last year – It is one of my favourite recipes so please do have a go and more importantly let me know how it turns out! It’s definitely a savoury affair so don’t expect to have the same hit as banana bread!
As avocados differ greatly in size – what approximate weight is used in this recipe?
I’m not sure sorry! They’re the avocados usually found in supermarkets in the UK. Medium sized?
I absolutely love this bread. Second time making it after recommendation from Zoe.
fab!
Hi
I want to cook the avocado bread as
Muffins, how long should I cook them for. It’s a lovely recipe!!
Janet
Hey, it depends on how big the muffins are. I used to do these as mini muffins years ago and they were 18 mins or so. For a muffin maybe check after 25 mins and see if a skewer / knife comes out clean and they are browned on top?
I’m allergic to nuts and seeds. Can I replace these with all purpose flour? If so, how much would I use?
Hi Janet
Yes, you probably could, but I’m afraid I’ve never tried it so wouldn’t say for sure if the texture would come out the same. It would certainly be less moist. You could try a 1:1 swap and take it from there?
No baking powder?
I’m hooked! I’m on about my 5th loaf, and I definitely prefer it as bread rather than cake. It’s such a relief to find a replacement for bread with flour etc. as I need to avoid this. Thank you so much for posting it.
🙂
Hey Ceri!
great recipe! can i use a large tin to make on e single loaf?
Cheers!
Francisco
Yes – just cook for 1hr – old post here! https://naturalkitchenadventures.com/2011/06/07/avocado-bread/
thank you!
Hi Ceri, wish me luck I’m going to give this a try this afternoon, will let you know how I get on………
Cool – how did you get on??
These turned out great, a real simple easy to follow recipe. I finally have a bread alternative!!! Thanks.
Also managed to use the left over almond mash from my almond milk experiment, I love recycling…
Brilliant news – and I love that you used recycled almond meal too! Enjoy….
I’ve made this three times! The texture ia always lovely. Adding ajvar (a bell pepper condiment available in any eastern European grocery) gives it lots more flavour.
Cool!
I made the dough and then realized I don’t own a mini loaf pan. I used a muffin pan instead (made 12 muffins). My teenager asked me if I was trying to sneak vegetables into muffins and I promised him it was fruit. “Not bad.” was his conclusion. He ate two of them – despite them being part of my “paleo-thing”. That is very high praise!
Excellent news that your son liked them – you too(!), also that you free-styled with the muffin pan. I have also made this as mini muffins and a whole loaf before – you just need to adjust the cooking time to suit. Thanks for taking the time to feedback much appreciated Ren
Would be helpful to know how many Oz of avocado, and how much salt.
Hi, I haven’t made this recipe since 2017 as I no longer follow a grain free diet – so in truth I don’t know. It was 1.5 averages sized hass avocado.
oh and definitely just a pinch of salt
What are the nutritional values
Carbs, protein, fats etc thank you
Hi, I don’t track values of my recipes, so couldn’t tell you am afraid. Thanks for checking out the recipe.
Made this today and really enjoyed it. I did use hemp seeds instead of flax just because it’s what I had. Seemed to work ok.
oh fab!
I’m looking for a savoury avocado bread made with everyday wheat flour. Can your recipe be adjusted for that? All the recipes I find are sweet.
Hi Linda, I’m afraid I wouldn’t be able to comment without trying it out myself. You usually can’t do a straight swap for almond flour and wheat flour as they have different properties (particularly carbohydrate and fat). I wrote this recipe over 10 years ago, now, but perhaps one day I will give it another go with wheat flour. If so I will let you know. Thanks and hope you enjoy the recipe, Ceri
Hi Ceri, can you suggest an alternative to flax seeds. I am currently living in the Middle East and am struggling to find them.
Lisa 🙂
Hi Lisa
I’m wondering if they may be available by their other name – Linseeds? You can buy them whole and then ground them. Failing that you could add more almonds, or try another flour but you would have to play around with the quantities since Flax acts as a binder! Thanks for stopping by.
Ceri,
Have you heard of this turning out with a fishy small and/or taste? I tried another avocado bread recipe but it was very similar to yours and it turned out beautiful except for a fish taste/smell. It rose well, and was moist. I’ll try your recipe next time, but thought I would check with you about this as well.
Thanks, Rae
Hi Rae, thanks for stopping by. I have never had an avocado bread turn out fishy – or heard anything like it! Make sure you use good avocados that are nice and ripe – but not too ripe they’ve gone brown inside. Also that your flax (was that in the other recipe?) Hasn’t been hanging around too long either! Would love to hear how this goes.
This recipe is a game changer Ceri! I’ve been leaving out the salt&pepper, but seasoning with ginger and a couple other things, and adding some chocolate chunks to turn it into a low carb cake alternative. All the fats and protein seem to balance the little bit of chocolate out well for my blood sugar spikes, and it’s such a great snack! I can’t believe how good the texture is for a no-sugar, no-flour bake.
Glad you’re enjoying it!
Just made this as a loaf and its come out a bit slimy (although taste is good!) I had baby avocados and I think I may have used too many… Is it normally more of a bready texture? Thanks.
Hi… I’ve just made your avocado bread…. Just wondering I only used 1 large avocado, so think this is the reason, but the bread turned out very nutty and really didn’t taste of avocado. If I did use the correct amount would it have tasted more avocadie and is it meant to be nutty?
Thanks
Hi Mary. Unbelievably avocado actually doesn’t have much of a strong flavour. The creamyness & texture is its selling point (that’s why it is used instead of cream in puddings sometimes). It may vary with the type of avocado you use though. There are a lot of nuts in the recipe so yes it will taste nutty! Did the texture work OK? Thanks for trying out the recipe!
Thank you for responding to my comment… It was very yummy and I will be making it again.. next time though I will use a different type of avocado.
No problems! Glad you enjoyed it. Thanks for cooking up one of my recipes!
Hi,
Would coconut flour work instead of the flax seed? You mentioned having experimented with it before, and I was just wondering if that would do?
Excited about trying this tonight.
N.
Hi Nivi, Thanks for stopping by. Great question. In the past I used coconut flour instead of almond – but kept the flax in. It helps as a binding agent. Since coconut flour is very absorbent, you need to use about a 1/3 of the equivalent volume of flour you are replacing and add extra liquid (an egg in this instance would be a great choice). I can’t comment about coconut instead of flax as I haven’t tried it – but the same equation might work. If you do succeed come back and let me know – i’m sure everyone else would like to hear it too!
Hi, made these and they smelt beautiful, great texture but taste horrible – almost like they have gone rancid. I have tried a lot of different spreads to combat the taste but it cuts through everything. Have you any ideas why this may be?
Hi Sian, wow, never had that problem before with this recipe – only ever great results and from others too. I have 2 thoughts. 1 your avocados are funky and 2, your flax seed wasn’t fresh. Ground flax really doesn’t keep that long, so this could be why. I prefer to ground mine fresh these days. I know how frustrating it is to not have a recipe turn out well when you have paid money for ingredients so I’m sorry this happened to you on this occasion. Check you flax, and I hope that was it, best Ceri
This looks fab! I am craving bread right now and have lots of avocados so googled ‘avocado bread’ as you do! Yours came out top. Thought you’d like to know. I am going to try and make a version of this with just egg yolk, since I have to avoid the white at the mo! Thanks xx
Thanks Vicki for the tip off! I haven’t made this bread in yonks, I really should cook it again and improve the photos since its such a popular (and cracking) recipe. Good luck with the eggs. Maybe adding a flax egg would help too (though there is already flax in there it is being used as a flour rather than as an egg replacing binder).
Thanks for a great recipe! I made it for my wife, who has been trying to reduce her carb intake but is missing bread. She loved it! I did not have flax seeds on hand, so I ground chia seeds instead. I used slightly less than 1/2 a cup, and it worked great! The taste was very neutral (I’m a bit baffled by the reports here of a bad taste), so I’m thinking of trying an infused oil next time. Very nice!
So glad you enjoyed it, its one of my old favourites! Glad it worked well for you. Lots of people think avocado has a strong flavour – it actually doesn’t at al!!
Hello. Can I use almond flour or almond meal? When I read ground almonds it makes me think that I have to ground the almonds myself. If so, what’s the consistency? Thanks. I’m looking forward to making this recipe.
Hello! In the UK we only have ground almonds – This is the same as almond flour, I believe (I did my chef training in the USA). We buy them like this, rather than grinding them ourselves. So almond flour is fine!
Hi,
Can I replace the linseed with psyllium husks?
Thank you.
Carole
Hi Carole, psyllium are a bit more absorbent than flax so I don’t think it would quite work in the same way with this quantity. Without trying it myself I couldn’t say, sorry – good luck!
This is really great on my Zoe diet & made it in one tin. Think I’ll put the seeds inside next time as they had a tendency to fall off.
Glad you’ve found it useful!
Hi! Awesome recipe 🙂 can I use almond flour instead of ground almonds? Might be the same thing.. ESL moment 🤣 thank you!
yes, in the UK its the same thing.