The Best Avocado Bread (gluten-free & paleo)

This is the best avocado bread recipe! It's easy to make, healthy, and so delicious! The bread has the best taste and texture, and don't worry, it doesn't actually taste like avocados! This bread is also gluten free, dairy free, refined sugar free and paleo.

Table of Contents

• Why you'll love this recipe: 
• Ingredients and substitutions: 
• How to make (step-by-step): 
• Top Tips: 
• Recipe variations and add ins: 
• How to serve:
• How to store: 
• Frequently asked questions: 
• Other recipes you will love:
• Recipe

Why you'll love this recipe: 

• It has the most amazing flavour! It's a little sweet, nice and moist, with the perfect outer crust.
• It's so easy to make. It requires only 5 minutes of prep time and you don't need a bread maker to make this healthy bread recipe.
• This is a healthier version of the famous 1973 TikTok avocado bread. This version is refined sugar free, gluten free, dairy free and paleo. It's also higher in protein with 8 grams of protein per slice!
• This homemade bread is great for meal prep. After it's done baking, the bread can be stored in the fridge or freezer and pulled out whenever you want.
• This recipe is customizable. Feeling like chocolate, or nuts? Throw them into the batter before baking to give the bread a different taste and texture. 
• This bread can be used for so many things: eaten as is, for sandwiches, making toast or even French toast!

Ingredients and substitutions: 

• Avocados - the star of this gluten-free bread recipe. Use ripe ready-to-eat avocados for this bread. They add moisture and healthy fats to the bread. And don't worry, you can't taste them!
• Eggs - helps to bind the bread together and adds moisture as well as protein. I don't recommend trying to make this recipe with no eggs or any egg replacers.
• Coconut sugar - a great natural sweetener that is refined sugar free. Feel free to use brown sugar instead if that's all you have on hand (just note that brown sugar is not considered to be refined sugar free). 
• Baking soda - makes the bread rise without any yeast. Do not try substituting this for baking powder.
• Apple cider vinegar - helps to activate the baking soda, allowing the bread to rise nicely. It can be substituted for lemon juice if you like. 
• Almond flour - one of my favourite gluten-free flours to bake with. It's naturally a little sweet and has the best texture. It's also higher in protein compared to wheat flour or all purpose flour. You could swap this for cashew flour if you wish.
• Coconut flour - when combined with the almond flour this helps give the bread the best texture. I do not recommend swapping this for another flour.
• Tapioca flour - also known as tapioca starch this is used to help make this bread so light and fluffy. Do not confuse this with cassava flour which is very different.
• Sea salt - just a little is all you need to help enhance all the delicious flavours of this bread.

How to make (step-by-step): 

Step one:

First, preheat your oven to 350 degrees Fahrenheit.

Step two:

In a food processor, add the avocado flesh, eggs, and coconut sugar. Blend these ingredients together until they are smooth. 

Step three:

Then transfer the blended ingredients to a bowl and add the apple cider vinegar and baking soda. Then stir in the dry ingredients until you have a smooth dough. 

Step four:

Now transfer the dough to a bread pan lined in parchment paper and spread it out evenly. Bake the bread for 50 - 55 minutes, or until a toothpick inserted inside comes out clean. 

Step five:

Allow the bread to cool and then slice it into pieces. Enjoy!

Top Tips: 

• Do not try subbing the baking soda for baking powder. It gives the bread a very weird, acidic flavour. 
• I recommend baking this bread in a glass loaf pan.
• Using room temperature eggs will make the bread even more light and fluffy.
• I used medium sized avocados for this recipe. If you have small avocados try using 4 instead. 
• Make sure the avocados you are using are nice and ripe with soft flesh. 

Recipe variations and add ins: 

• Instead of almond flour you can use cashew flour. 
• Instead of apple cider vinegar you can use lemon juice. 
• Instead of coconut sugar you can use brown sugar - just note that brown sugar is not paleo compliant. 
• Feel free to add raisins, chocolate chips, or nuts to this bread to give it a different flavour and texture. 
• This bread freezes really well so feel free to make a double or triple batch and freeze loaves for later. 

How to serve:

This bread can be used in so many ways. Here are a few serving ideas:

• Toast it - you can toast this bread like you would any other bread.  
• Top with fruit preserves or jam - My blueberry chia seed jam would be delicious on this bread.
• Top with nut or seed butter such as peanut butter, macadamia nut butter, sunflower seed butter, pumpkin seed butter, almond butter or cashew butter. Another fun topping is granola butter.  
• Make your favourite sandwich. Egg salad and BLT's are my favourite! 
• Turn it into French toast! 

How to store: 

This bread is best stored in the fridge in an airtight container for up to 5 days. You can also freeze it for up to 3 months in a freezer safe bag or container.

Frequently asked questions: 

Other recipes you will love:

• Healthy Carrot Cake Banana Bread
• Paleo Chocolate Chip Banana Bread
• Paleo Chocolate Zucchini Muffins
• The Best Lemon Blueberry Muffins
• Slightly Sweet Grain Free Granola

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