Avocado Loaf

Avocados also came home in the crate from the markets. They were slightly battered and bruised and very ripe. Avocados aren’t very popular in our household. They are just tolerated as guacamole, but in salads they are pushed to the sides of the plate and no one would dream of having avocado on toast. The problem with avocado is that once they are ripe they need eating, they really can’t be preserved in any way that means they are still edible (although apparently if you puree them with some lemon juice you can freeze them). However I came across a recipe for an avocado loaf. It is in one of my older Women’s Weekly cook books called ‘More Cakes and Slices’. Printed in the early 1990s, many of these recipe books have been revamped and modernised and been given a nice shiny new layout. I still prefer my older ones, despite the fact that the covers are falling off and they certainly look dated.

• 125g butter
• 2/3 cup brown sugar
• 2 eggs
• 1 1/2 cups wholemeal self raising flour
• 1 cup mashed avocado
• 1/2 cup walnuts

Line a loaf tin with baking paper and put the  oven on at 180 degrees.

Beat the butter and the sugar with an electric mixer until light and fluffy. Add the eggs, one at a time, beating well between each one. Stir in the remaining ingredients. Spread the mixture into a prepared tin and bake for about 1 hour. Let the cake stand in the tin for five minutes before turning it out on a wire rack to cool.

I doubled the recipe as I had quite a few avocados that needed using.

The loaf turned out moist and despite the use of wholemeal flour wasn’t at all heavy. You could easily substitute the walnuts for raisins and the loaf will freeze really well.