You don’t come around green loaves that look tender and sweet often. Mostly that’s the moldy color you see on your sliced bread. This quick bread is not your mom’s banana bread, it’s even better! Avocados are used in place of any oils or butter to make a lemony tender crumbed loaf. In less than one hour you have a sugar-crusted green lemon loaf with cute little poppy seeds inside. It’s really good.

This is my third attempt at perfecting this loaf recipe and I finally figured it out. The first problem I ran into with this recipe was with the batter. If you’re batter bakes up and a toothpick ran into the center after one hour doesn’t come out clean, it may never. The batter was too dense and it didn’t allow for the structure of the loaf to come together. I added more flour

My 2nd attempt with this loaf, I under baked the loaf, but I didn’t realize that yet. The toothpick came out clean and as soon as I removed it, it deflated. I only baked it for 40 minutes, thus under baked. It gave a very off-putting flavor, so I added almond extract, but it was coming from the off bake.

My last attempt, I baked it for 55 minutes until golden and risen. There was a clean toothpick removed and fluffy bread that didn’t fall. No bad flavor at all it just needed to be baked longer.

I passed some of this bread out to friends who absolutely loved it. They love how it’s made with avocado, smells like almond and orange, and has a sugary crust. It made me fall in love the loaf by the end of getting it right. I really hope you try this unique one.