Photo: Thought Catalog
Estimated Nutrition (whole recipe, rough)
1247
Calories
35g
Protein
57g
Fat
158g
Carbs
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Avocado | 1 medium (150g) | 240 |
| Pecans | 1 oz (28g / ~19 halves) | 196 |
| Milk | 1 cup (244ml) whole | 149 |
| Egg | 1 large egg (50g) | 78 |
| Orange | 1 medium (131g) | 62 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 2 Cups All-purpose flour
- ¾ Cup Sugar
- 2 tsp Grated orange rind
- 1 tsp Baking soda
- ½ tsp Baking powder
- ¼ tsp Cinnamon
- ¼ tsp Salt
- 1 Large California avocado, seeded, peeled and mashed (or enough to equal 1 cup)
- 1 Egg, slightly beaten
- ½ Cup Buttermilk
- 1 tsp Lemon juice
- ½ Cup Coarsely chopped pecans
- =
Directions
1
Mix together flour, sugar, orange rind, baking soda, baking powder, cinnamon, and salt in a large mixing bowl.
2
Add avocado, egg, buttermilk and lemon juice; stir until thoroughly mixed.
3
Stir in pecans.
4
Pour into well-greased 9x5x3-inch loaf pan. Bake in 350 degree F oven for 50 – 60 minutes or until a wooden pick inserted near the center of the bread comes out clean.
5
Allow bread to cool 10 minutes before removing from pan. Makes 1 loaf.
Recipe sourced from
fandom