chefkellydigby's Recipe

AVOCADO RUM & CRANBERRY BREAD

Category: QUICK BREADS & MUFFINS

Makes 2 loaves

Ingredients
2 2/3 cups all-purpose flour
1 1/2 teaspoons baking soda
1 teaspoon baking powder
3/4 teaspoon salt
1 teaspoon pumpkin pie spice
½ cup or 1 stick unsalted butter, softened
1 3/4 cups granulated sugar
3 large eggs
1 1/2 cups mashed ripe avocado (approximately 3-4 avocadoes)
1/2 cup buttermilk
1 cup chopped walnuts
1/2 cup dried cranberries soaked in 1/4 cup rum for about 1/2 an hour.

Directions
1.Preheat the oven to 350 degrees
2.Grease and flour two 9x5 inch loaf pans.
3.In a large bowl place the flour, baking soda, baking powder, salt and pumpkin pie spice and salt, toss with a wire whisk.
4.In a medium bowl, with a hand mixer, cream together the sugar and butter until it's light and fluffy.
5.Beat in eggs one at a time until well blended, then mix in the mashed avocado.
6.Drain the cranberries reserving the rum.
7.Add rum to the egg mixture, mix until blended.
8.Alternately stir in the dry ingredients with the buttermilk until just mixed.
9.Lightly fold in the chopped walnuts, cranberries, do not over mix.
10.Pour the batter evenly into the two greased loaf pans.
11.Bake for 1 hour in the preheated oven, or just until a toothpick inserted into the center of the loaf comes out clean. You may need to cover them to keep them from getting over browned on the top.
12.The bread should be left to cool for at least 10 minutes on a rack in the pan before attempting to remove it from the baking pan.
Note:
Try using these for gifts and make in four mini-loaf pans, and decrease baking to 45 minutes. You can also make muffins.