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Avocado-Lime-Coconut Bread with Lime & Toasted Coconut Glaze


By Louanne's Kitchen (Visit website)




Yes, avocado.  It's my March Dessert Wars entry, as the theme was Go Green.  Recipes needed to include two ingredients from two distinct lists of ingredients.  One list was traditional, and the other, well, not so traditional.  After obsessing over which green ingredients to choose, I settled upon avocado and lime, because  I love both of them, and as they work so beautifully together in guacamole, surely a sweet application would be great, too.  I also added coconut because I had already entered the tropics with 2 of the ingredients, so I decided to add a third. 


So, the result?  My creation is a very moist bread with a hint of all three flavors.  Quite delicious with a cup of tea, actually.  If only the green hue had remained intact during baking, sigh...


If you're feeling creative, you have until the end of March to submit a green recipe.  The prizes are terrific:































Put your creative cap on and get into the kitchen!





Avocado-Lime-Coconut Bread with Lime & Toasted Coconut Glaze Printable recipe


1 stick unsalted butter, softened


1 cup sugar


1 cup mashed avocado


2 large eggs


2 tablespoons lime zest


2 tablespoons milk


1 teaspoon vanilla


1 teaspoon cinnamon


2 cups flour


1 cup coconut, finely ground in the food processor


1 teaspoon baking powder


1 teaspoon salt


1 cup toasted and chopped pecans





Glaze


2 tablespoons lime juice


1 tablespoon unsalted butter


1 cup powdered sugar


1/8 teaspoon salt


1/2 cup toasted coconut





Preheat oven to 350 degrees; spray or butter a 9x5 loaf pan and set aside.


Combine flour, ground coconut, baking powder, and salt in a small bowl; set aside.


In a large bowl, cream together butter, sugar, and avocado until thick and creamy; mix in eggs, zest, milk, vanilla, and cinnamon.


Stir in dry ingredients and pecans.


Pour batter into prepared loaf pan and bake for 45-60 minutes at 350 degrees, or until a tester comes out clean.


While still warm, pour on half of glaze.


Allow to cool for 15-20 minutes before inverting onto a plate; pour on remaining glaze and sprinkle on toasted coconut.





Glaze


Heat butter and lime juice until butter melts; add powdered sugar and salt, and stir until creamy.


Place coconut on a parchment lined baking sheet and toaste for 10 minutes at 350 degrees.













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