Avocado & Nut Loaf

I had a couple of overripe avocados in the fridge as well as some leftover buttermilk so decided to make a loaf as Cerys really enjoys this sort of thing for breakfast and lunch at work as it is quick and easy to eat.

A tasty and healthy way to use up overripe avocados. You can also use walnuts or seeds instead of pecans.

Ingredients

2 cups plain flour, sifted

1/2 cup sugar

1 1/2 tsp baking powder

1/2 tsp bicarbonate of soda

1/2 tsp salt

2 eggs

2 ripe avocados, mashed

1/2 cup buttermilk

1/2 tsp vanilla extract

1/2 cup pecans, chopped

Method

1.  Preheat oven to 180°C. Grease and line an 9" x 5" loaf tin.

2.  Combine dry ingredients in a bowl. In a separate bowl whisk together egg, avocado. Stir in buttermilk.

3.  Add wet ingredients to dry and stir to combine well, add more buttermilk if the batter is too dry. Stir in nuts.

4.  Pour into loaf tin. Bake for 35-45 minutes or until a toothpick inserted comes out clean.

Enjoy.