Lemon Lavender Avocado Loaf Recipe - Allrecipes.com
Lemon Lavender Avocado Loaf Recipe
  • READY IN 3+ hrs

Lemon Lavender Avocado Loaf

Recipe by  

"A light, refreshing loaf that tastes like summer!"

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Ingredients Edit and Save

Original recipe makes 2 - 9x5 inch loaves Change Servings
  • PREP

    20 mins
  • COOK

    1 hr

    3 hrs 20 mins


  1. Preheat an oven to 350 degrees F (175 degrees C). Grease and flour 2 9x5 inch loaf pans.
  2. Mix flour, baking soda, baking powder, and salt in a bowl. Set aside. Beat the butter and sugar with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color. Add the room-temperature eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Beat in the avocado and lemon juice with the last egg. Pour in the flour mixture alternately with the milk, mixing until just incorporated. Fold in the lavender and lemon zest; mixing just enough to evenly combine. Pour the batter into prepared pans.
  3. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
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Reviews More Reviews

Most Helpful Positive Review
Aug 10, 2012

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!

Most Helpful Critical Review
Aug 29, 2011

Mine was dry with too strong of a lavender flavor for my liking. Think I'll stick to lavender lemonade.


30 Ratings

Jan 07, 2011

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?

Dec 08, 2009

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.

Aug 17, 2011

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.

Feb 03, 2011

Very moist. The lavender can be over-powering at first so the bread taste better chill. Could cut down on sugar a little too.

Jul 10, 2011

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!

Aug 23, 2010

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.


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  • Calories
  • 236 kcal
  • 12%
  • Carbohydrates
  • 36.1 g
  • 12%
  • Cholesterol
  • 45 mg
  • 15%
  • Fat
  • 9.1 g
  • 14%
  • Fiber
  • 1.9 g
  • 7%
  • Protein
  • 3.8 g
  • 8%
  • Sodium
  • 283 mg
  • 11%

* Percent Daily Values are based on a 2,000 calorie diet.

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