Description
This Avocado Pistachio Bread with Lime Glaze is a moist, buttery quick bread made with creamy avocado, crunchy pistachios, and fresh lime zest. Finished with a sweet, tangy lime glaze and a sprinkle of chopped pistachios, this tender loaf is perfect for breakfast, brunch, or an afternoon treat.
Ingredients
- 1½ cups all-purpose flour
- 1½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- ½ cup granulated sugar
- ¼ cup light brown sugar, packed
- 6 tablespoons unsalted butter, softened
- ½ cup ripe avocado, mashed until completely smooth
- 2 large eggs, at room temperature
- 1 teaspoon vanilla extract
- 1 tablespoon lime zest
- ¼ cup whole milk, room temperature
- ½ cup shelled pistachios, lightly toasted and coarsely chopped
- Ingredients for Lime Glaze:
- 1 cup powdered sugar
- 1½ to 2 tablespoons fresh lime juice
- Chopped pistachios, for garnish
- Finely grated lime zest, for garnish
Instructions
- Preheat the oven to 350°F. Grease loaf pan with nonstick baking spray. If desired, line the pan with a parchment sling.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In a large bowl, using an electric mixer, beat the butter, granulated sugar, and brown sugar on medium-high speed for about 3 minutes, until noticeably lighter and fluffy.
- Add the mashed avocado and beat on medium speed until completely smooth and incorporated, about 1 minute.
- Beat in the eggs. Beat in the vanilla and lime zest.
- Using a rubber spatula, fold one-third of the flour mixture into the avocado mixture. Fold in half of the milk. Repeat with another third of the flour and the remaining milk, then fold in the remaining flour just until combined. Do not overmix.
- Gently fold in the chopped pistachios. The batter should be thick and creamy.
- Spoon the batter into the prepared pan and gently smooth the top. Bake for 42-45 minutes, until the loaf is risen and golden and a toothpick inserted into the center comes out with a few moist crumbs attached.
- Let the loaf cool in the pan for 15 minutes, then carefully remove it and transfer to a wire rack. Cool completely.
- Whisk the powdered sugar with 1½ tablespoons lime juice. Add additional lime juice, a teaspoon at a time, until you have a thick glaze. Spoon it down the center of the completely cooled loaf and gently encourage it toward the edges.
- While the glaze is still wet, sprinkle the top with chopped pistachios and a little fresh lime zest.
Notes
Avocado: Use a ripe avocado and mash it until completely smooth. This helps create a moist, tender crumb without noticeable pieces of avocado.
Pistachios: Lightly toast the pistachios before adding them to the batter to enhance their nutty flavor. Allow them to cool before folding them in.
Room-temperature ingredients: Bring the eggs and milk to room temperature before mixing to help create a smooth, evenly combined batter.
Avoid overmixing: Fold in the flour just until incorporated. Overmixing can result in a dense or tough loaf.
Baking: Begin checking for doneness around 42 minutes. The bread is ready when a toothpick inserted into the center comes out with a few moist crumbs.
Lime glaze: Allow the bread to cool completely before glazing to prevent the glaze from melting into the loaf.
Storage: Store the glazed bread in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days. For longer storage, freeze individual slices for up to 3 months.
Nutrition
- Serving Size: 1 slice
- Calories: 300
- Sugar: 28 g
- Sodium: 220 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 7 g
- Trans Fat: .3 g
- Carbohydrates: 44 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 56 mg