Recipe by Sheena
"A light, refreshing loaf that tastes like summer!"
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
2 2/3 cups
1 1/2 teaspoons
1 3/4 cups
1 1/2 cups
grated lemon zest
I've never cooked with lavender but was curious. And I don't care for plain avocado (although I love a good chunky guacamole - go figure), but this recipe intrigued me. I tasted a lavender bud and thought it was quite strong, so I heated the milk and steeped the lavender in the milk overnight, then discarded the buds. This gave the milk a nice light lavender taste and no crunchy buds. I added a cup of chopped pecans for texture, which came out really good. One of my "guinea pigs" loved the bread, and so did I, It came out just a tad tangy and completely delicious. I also made one 9"x 5" and three mini loaves for sharing. Next time I make it I might just go hog wild and leave the buds in. Thanks!
Mine was dry with too strong of a lavender flavor for my liking. Think I'll stick to lavender lemonade.
Really good - it's an unusual combination of flavours but they work really well together. Everyone who has tried it loves it! I only used 2 teaspoons of lavender (crushed in a mortar and pestle) rather than 2 tablespoons, and the flavour was great - I'm not sure if I would use much more lavender than that. Maybe crushing the flowers released the flavour a little?
When I first saw the recipe I thought it was weird but had to try it. Finding the spice lavdnder is not easy but I found it at Central Market in the bulk spice section. I followed the recipe exactly and it turned out great and really moist. My co workers even liked it. The only thing I would recommend is eating this in the winter with some hot tea.
Soooooo good. I used about one tablespoon of fresh lavender, and could hardly taste it. I will get gutsy and increase the amount quite a bit next time! This would also be tasty with a light lemon glaze over the top.
Very moist. The lavender can be over-powering at first so the bread taste better chill. Could cut down on sugar a little too.
This is the first time I have ever baked with Avocado AND Lavender so I was pleased with the outcome! Just a tip though, I didnt have dried lavender, I only had the fresh stuff right out of my garden. After some research while the bread was in the oven, I discovered fresh lavender is much less potent comparecd to the dry stuff. In conclusion, my bread had a very very faint lavender taste, next time I will dry my stocks or use more fresh stuff! :) Thanks for the recipe!
Very interesting. I love cooking with lavendar, and after reading all the other reviews decided to add a little bit more to the bread - it was too much. Lavendar can be overpowering, so try it first with only what the recipe calls for. Otherwise this was a winner and I will make it again.
* Percent Daily Values are based on a 2,000 calorie diet.
Lemon Lavender Avocado Loaf
Serving Size: 1/18 of a recipe
Servings Per Recipe: 18
Amount Per Serving
Calories from Fat: 82
Summertime is all the sweeter with light desserts that satisfy without weighing you down.
Buried in zucchini? It's time to make zucchini bread! Choose from over 100 recipes.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
A dozen muffins bursting with flavors of fresh raspberries and tangy lemon.
See grandma’s sweet-and-simple recipe for tart and tangy lemon meringue pie!
Ideal pairing of salmon with butter sauce, dill and lemon.