Allergy-Free Avocado Quick Bread

  • Vegetarian
  • Vegan
  • Dairy Free
    Dairy Free
  • Gluten Free
    Gluten Free
  • Egg Free
    Egg Free
  • Nut Free
    Nut Free
  • Soy Free
    Soy Free
  • Mixer

This magnificent allergy-free, vegan avocado quickbread comes from Colette Martin from Learning to Eat Allergy-Free. This bread is fantastic! It's moist, flavorful, and works with sweet or savory toppings. Enjoy a slice with soup, make sandwiches out of it, or slather on some jam and enjoy with a cup of tea for a delicious afternoon snack

I first came across Colette while I was searching for allergy-free recipes for my niece. Colette is an allergen-free baker, food allergy mom, speaker, and author of Learning to Bake Allergen-Free. In this book, Colette shares her personal experience about how she coped when her son was diagnosed with eosinophilic esophagitis and multiple food allergies (wheat, milk, soy, egg, and peanuts) in 2001.

Colette changed the way her family ate and mastered the art of allergy free cooking. In her book, she shares great tips for how to avoid the top eight food allergens; substitutions and techniques to modify some of the tip family recipes; hints on how to work with allergy-friendly ingredients; and over 75 incredible allergy-free recipes such cinnamon rolls, spicy cornbread, chocolate chunk cookies, and more.

Colette also shares a ton of allergy-free recipes on her website.

Don't miss making this avocado bread. It's quickly become a staple in our house.

Read Colette's original post for more information about the bread.

Allergy-Free Avocado Quick Bread

Allergy-Free Avocado Quick Bread

Makes 1 Loaf60 MINS
  1. Preheat the oven to 350°F (180°C).

  2. Mash the avocado until it is mostly smooth.

  3. Combine the dry ingredients and set them aside.

  4. Combine the wet ingredients in your stand mixer on a low speed. Add the avocado and blend for a minute on a medium speed. Slowly add the dry ingredients and blend on a medium speed until smooth.

  5. Grease a loaf tin, and pour the batter in.

  6. Bake for about 45 minutes, until cooked through.

Recipe from Colette Martin
Photo by Trent Lanz and styling by Alicia Buszczak




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