Whole Wheat Avocado Bread

Don't let those avocados go bad — put them to use in this easy-to-make quick bread. It uses 100% whole grain flour with dates and raisins to sweeten, and a touch of cinnamon to take it to the next level. Pairs great with our Apple Date Butter.

Whole wheat avocado bread


  • 2 ¼ cups (320 g) whole wheat flour
  • 2 teaspoons baking powder
  • 2 teaspoons baking soda
  • 1 ⅓ cups (320 ml) oat milk
  • 2 Tablespoons (20 g) flax seed
  • 2 (210 g) avocados, peeled, pitted
  • ¾ cup (105 g) dates
  • ½ teaspoon ground cinnamon, pitted
  • ½ cup (60 g) walnuts
  • ½ cup (75 g) raisins


  1. Preheat oven to 350°F (175°C).  Spray a 9" x 5" (23cm x 12cm) loaf pan with non-stick spray and set aside.  Place the flour, baking soda, and baking powder into a bowl and whisk to combine. Set aside.
  2. Place the oat milk, flax, avocados, dates, and cinnamon into the Vitamix container in the order listed and secure the lid.  
  3. Run the Dips & Spreads Program or start the blender on its lowest speed, then quickly increase to its highest speed.  Blend for 60 seconds, using the tamper to push ingredients toward the blades.   
  4. Stop the machine and add the walnuts and raisins, then secure the lid. Pulse 5 – 6 times on Variable 7, using the tamper to press ingredients toward the blades.  
  5. Scrape the batter into the bowl with the flour mixture, gently stirring to combine. Once the dough has come together, transfer the mixture into the prepared loaf pan and spread out evenly.
  6. Place in preheated oven and bake for 60 minutes or until a toothpick comes out clean.  If using convection cover the bread after 30 minutes to keep from browning to much.

Chef's Notes

  • Avocado and flax work very well together in this recipe as egg and oil substitutes. They keep the bread moist and dense while adding extra nutrition, like heart-healthy fats and fiber. Try it out for yourself— it's one of our favorite dairy-free, naturally sweetened loaf bread recipes we've tested.