Make Ahead

Avocado, Cranberry, and AlmondĀ Loaf

March  7, 2011
Author Notes

There seems to be a surplus of avocadoes lately in Switzerland and this is my go-to recipe to make sure they get eaten. It is neither too sweet nor too savory, and goes well with a cup of tea or with some melted butter on top. —yella

  • Makes 8 - 10 slices
  • 1 1/2 ripe avocadoes, mashed
  • 1 1/3 cups flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 2 eggs
  • 1/4 cup butter, softened
  • 3/4 cup sugar
  • 1/4 cup buttermilk
  • 1/3 cup chopped almonds
  • 1/3 cup dried cranberries
  • 1/4 teaspoon salt
In This Recipe
  1. Preheat the oven to 350 F. Grease and flour a 9x5 inch loaf pan. Sift together the flour, baking soda, baking powder, salt, cinnamon and nutmeg and set aside.
  2. In a medium bowl, cream together the sugar and butter until light and fluffy. Beat in the eggs one at a time, then mix in the mashed avocado. Stir in the dry ingredients alternating with the buttermilk until just mixed. Fold in the chopped almonds and cranberries.
  3. Bake in loaf pan in preheated oven for 50 min to an hour, or until a toothpick inserted into the loaf comes out clean. Let cake sit for at least 15 minutes before serving. Reheat in the oven if you wish to serve it warm.
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