3 Ingredient Avocado Bread
Making 3 ingredient avocado bread is a quick and healthy way to enjoy homemade bread with minimal effort. This simple recipe uses ripe avocado, self-rising flour, and milk to create a soft, nutritious loaf packed with healthy fats. It’s perfect for breakfast, snacks, or as a sandwich base. With no yeast required, it's easy to prepare and bakes in under an hour. Whether you're looking for a gluten-free alternative or just a new way to use avocados, this bread is a must-try!
Equipment
- 1 Mixing Bowl For combining ingredients easily.
- 1 Fork or Masher To mash the avocado smoothly.
- 1 Measuring Cups Ensures accurate ingredient portions.
- 1 Measuring Spoons For precise measurement of optional add-ins.
- 1 Spatula Helps in mixing and scraping the batter.
- 1 Loaf Pan (8x4 in) Gives the bread its shape while baking.
- 1 Parchment Paper Prevents sticking and makes cleanup easier.
- 1 Oven Required for baking the bread.
- 1 Cooling rack Helps the bread cool evenly after baking.
Ingredients
- 1 Large Ripe Avocado Mashed until smooth for a creamy texture.
- 1 ½ Cups Self-Rising Flour Provides structure; substitute with all-purpose flour + baking powder if needed.
- 1/2 Cup Milk (or alternative) Adds moisture; use almond or oat milk for a dairy-free option.
Instructions
- Preheat the Oven – Set your oven to 350°F (175°C) and line a loaf pan with parchment paper or grease it lightly.
- Mash the Avocado – In a mixing bowl, mash 1 ripe avocado with a fork until smooth and creamy.
- Mix the Ingredients – Add self-rising flour (1 ½ cups) and milk (½ cup) to the mashed avocado. Stir well until you get a smooth, thick batter. Avoid overmixing.
- Transfer to the Loaf Pan – Pour the batter into the prepared loaf pan and spread it evenly.
- Bake – Place the pan in the oven and bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean.
- Cool and Serve – Remove from the oven and let the bread cool in the pan for 5-10 minutes. Transfer to a wire rack to cool completely before slicing.