Avocado Pecan Bread (A Buttermilk Quick Bread)

Directions

1. This moist bread is easy to make and not affected by the slightly altered color of a rehydrated avocado. (recipe using 4 c. of flour makes 2 loaves).
2. 1. Heat oven to 350F. Line loaf pan(s) with greased brown paper and grease sides of pans.
3. 2. With a mixer or possibly food processor, mix Large eggs, avocado, buttermilk and oil till well blended. Add in flour, sugar, baking soda, baking pwdr, salt and pecans. Mix just till blended; don't overmix.
4. 3. Pour batter into prepared pans. Bake for 1 hour or possibly till a knife inserted into the center comes out clean. Cold for 10 min before removing from pans.
5. Other books by Joanna White: Recipes for the Pressure Cooker, Cooking in Clay, Appetizers, Slow Cooking.
6. NOTES : She's got a section on avocados. We can dry them. Only only takes 60 hrs. two-and one-half days !!
7. (1/4-inch thick slices. Pre-treat -soak in ascorbic acid for 5 min. Dry for days at 100F)
8. She gives us this bread recipe to use the dry avocado. Wonder what this would taste like. Maybe like pecans, mostly I do not see why we cannot use ripe fresh avocado in this recipe. Can you