Avocado Bread

Avocado Bread, a Sweet, Dense and Moist bread.

Avocado Bread

2 cups all-purpose flour
3/4 cup sugar
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 tsp cinnamon
1/2 tsp all-spice
1 avocado, mashed (I use Haas avocados)
1 large egg
1/2 cup buttermilk
1 Tbsp orange zest


  1. Preheat the oven to 375F. Generously grease a 9 x 5-inch loaf pan.
  2. Combine the flour, sugar, baking powder, baking soda, salt, cinnamon and all-spice in a large mixing bowl. Whisk to blend thoroughly.
  3. Remove the avocado from the skin and remove pit, place avocado in a separate bowl, and mash the avocado. Beat together the egg and avocado. Stir in the buttermilk and orange zest.
  4. Add to the dry ingredients and blend well. Pour into the prepared pan and bake for 50 minutes to 1 hour or until a wooden pick inserted in the center comes out clean.

This is a great sweet breakfast bread, it is very similar to banana bread. It has a wonderful flavor and you would never know it was made with an avocado. I thought the addition of the orange zest would add a fresh flavor to the bread and it does and I also love seeing the little orange color pop in the bread. I know the thought of eating avocado bread sounds weird but it is a moist and delicious quick bread. Give it a try!



Apple Bread Pudding

This recipe is one I did when I was a pastry chef for an unique and innovative restaurant here in Naples.  Even though bread pudding  is a very simple dessert, people loved it and ordered it all the time.  This one has apples in it that give it a little extra something. Its like “comfort food”.  Easy to make, not too many ingredients, and so so good!!    I make a little more custard so there is always a layer at the bottom–which you can see if you can manage to let it cool before eating it—-very hard to do!!!

The bread pudding has to soak–depending on how dry the stale bread is–I found the longer the better—even overnight is OK.   So there is no point in heating the oven until you are ready to bake it.
This recipe is for a small casserole dish–serves 4.  It can easily be doubled.

3 cups diced stale bread (crusty bread like a french baguette works best)
4 eggs
2 full cups half & half
1/4 cup sugar plus 1 Tablespoon
1 tsp cinnamon
1/8 tsp nutmeg
1 tsp vanilla
1/2 large crispy apple peeled and cubed
1/4 cup raisins

Place bread, apples and raisins in small casserole and mix them up.
In a medium bowl place eggs, half & half, vanilla, sugar and spices.  Whisk together until well blended.  Pour wet ingredients over the bread and make sure all the dry ingredients are well covered.  Cover dish with plastic wrap and place in fridge for several hours or until bread is no longer hard.
When ready to bake, heat oven temp to 350F degrees.

Bake for 45 to 50 minutes or until the custard is no longer runny.  The time may vary depending on your oven.  The pudding will rise and get golden brown.
It goes without saying, this can also be eaten for breakfast or anytime of the day.  A nice vanilla rum sauce over top can make it a little more fancy but it is good all by itself.

Basic White Soda Bread

This is a very Basic, Quick and Easy, White Soda Bread Recipe.

Basic White Soda Bread

3 1/2 cups all purpose flour
1 tsp baking soda
3/4 tsp salt
1 1/2 cups buttermilk


  1. Preheat oven to 425F. Lightly flour baking sheet.
  2. Mix flour,baking soda and salt in large bowl.
  3. Mix in enough buttermilk to form moist clumps. Gather dough into ball. Turn out onto lightly flour surfaced and knead just until dough holds together, about 1 minute.
  4. Shape dough into 6-inch-diameter by 2-inch-high round. Place on prepared baking sheet. Cut 1-inch-deep X across top of bread, extending almost to edges.
  5. Bake until bread is golden brown and sounds hollow when tapped on bottom, about 35 minutes. Transfer bread to rack and cool completely.

I got this recipe from Epicurious, I liked it because it really seemed quick and easy and had a minimal amount of ingredients to use. This bread is a good dense bread, with a crunchy crust. I really liked it and it tastes great with butter and a little honey.


Onion Herb Flatbread

This is a cross between a flatbread and a crispbread.  It has a delicious onion, herbal, buttery taste.   Its easy to make and compliments any meal!!  I use fresh oregano from my little herb garden.  It tastes better and makes the bread look so pretty. 

Preheat oven to 400F degrees
1 small diced onion
2  1/3  cups flour (I use 1  1/2 cups all-purpose and 1 cup whole wheat pastry flour)
1/2 tsp salt
1/2 tsp baking soda
1 tablespoon cold butter
2/3 cup buttermilk
1 tablespoon chopped oregano  
1/2  tsp chopped marjoram, basil or more oregano
1/8 tsp pepper

3 tablespoons melted butter for brushing on flatbread before baking

Place flour, baking soda, salt into a bowl.  Cut in the butter with a pastry cutter.  Add the chopped onion and briefly cut into the flour to blend.  Add the herbs, pepper and buttermilk.   Turn out onto floured surface  and need till just smooth.  Cover and chill about 20-30 minutes.
Divide dough into 12 pieces and roll each individual piece very thin with out tearing–use extra flour to prevent sticking. Pieces will be about 5 to 6 inches and dont have to be perfectly round.  Place only 3 to 4 pieces on a baking sheet–they will rise slightly.  Melt 3 tablespoons of butter and with a pastry brush, brush EACH side of the bread. 

Bake for 8-10 minutes and turn over and bake another 5 minutes.  Serve warm.