Instructions: This moist bread is easy to make and not affected by the slightly altered color of a rehydrated avocado. (recipe using 4 cups of flour makes 2 loaves).

1. Heat oven to 350F. Line loaf pan(s) with greased brown paper and grease sides of pans.

2. With a mixer or food processor, mix eggs, avocado, buttermilk and oil until well blended. Add flour, sugar, baking soda, baking powder, salt and pecans. Mix just until blended; do not overmix.

3. Pour batter into prepared pans. Bake for 1 hour or until a knife inserted into the center comes out clean. Cool for 10 minutes before removing from pans.

Other books by Joanna White: Recipes for the Pressure Cooker, Cooking in Clay, Appetizers, Slow Cooking.

NOTES : Shes got a section on avocados. We can dry them. Only only takes 60 hours. two-and one-half days !!

(1/4-inch thick slices. Pre-treat -soak in ascorbic acid for 5 minutes. Dry for days at 100F)

She gives us this bread recipe to use the dried avocado. Wonder what this would taste like. Maybe like pecans, mostly? I dont see why we cant use ripe fresh avocado in this recipe. Can you?

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