Whole-Wheat Avocado Bread

Ingredients:

• 2 cups whole-wheat pastry flour
• 3/4 cup granular sugar substitute
• 3/4 tsp. baking soda
• 1/2 tsp. salt
• 2 ripe avocados, pitted, peeled and mashed
• 1/2 cup nonfat yogurt or 1 % buttermilk
• 2 large eggs
• 2 tbsp. canola oil
• 1 tsp. vanilla extract

Makes 10 Servings (1 piece per Serving)

1. Heat the oven to 350 F. Lightly coat the bottom of a 9 X 5-inch loaf pan with cooking spray.
2. In a large bowl, combine the flour, sugar substitute, baking soda and salt.
3. In a medium bowl, stir together the avocados, yogurt, eggs, oil, and vanilla. Lightly fold the mixture into the dry ingredients until just combined. The batter will be thick and chunky.
4. Scrape the batter into the pan and spread evenly. Bake for 40 minutes, or until golden on top and a toothpick inserted in the center comes our clean. Cool in the pan for 5 minutes, then transfer to a wire rack. Store leftover bread, tightly wrapped, at room temperature.

WW POINTS VALUE: 5 pts.

 

Note: This recipe appears in the South Beach Diet Super Quick Cookbook. When I saw this recipe, I thought it was to be an accompaniment at a Mexican dinner. I was wrong. You can eat this bread any time of day and it's still moist and delicious. It is surprisingly sweet. moist and filled with nice flavors. It's like a tea bread but better for you thanks to the avocado. You can even make this bread into mini bread loaves and either wrapped tightly in plastic and put into the freezer or even put this into a bread basket and be given as a gift.