This indulgently moist Kiwi Bread from our friend Kate Ramos at ¡Hola! Jalapeño! gets its ultra-soft crumb from avocado and kiwifruit puree. Loaded with healthy fats and a boost of superfood vitamins. Using avocado in place of some of the fat makes this bread healthier but also more delicate.

From Kate:

I’m not a native Californian, so I may have a bit more reverence for California produce than most.

I moved to California from the Midwest in my early twenties. The list of things I had never tasted before was long: artichokes, medjool dates, pomegranate, just to name a few. So it is nothing short of miraculous to me that I now grow two of those three things in my own backyard!

My family and I have moved away from California a couple of times. We moved for school, then for work, but we always come back. When we do, my appreciation for the bounty that can be had here only grows. For a few years we lived in North Dakota and I remember those first few months after moving back to Ventura as being in a constant state of awe. I would frequently make my husband pull over on the side of the road to see what was growing in each field we passed. “That’s a whole field of CELERY!” I would excitedly announce to the car. “Oo, oo, there’s lemons!” That first visit to the Santa Barbara Farmers Market brought tears to my eyes.

Farmers and farmworkers across our country really do feed the world but California farmers and farmworkers feed our souls. They provide the ingredients that transform our dinner tables into a celebration of life. They grow the foods that don’t only sustain us, but make life worth living.

try these recipes too:

Here are some of Kate’s other amazing recipes made with delicious California Grown produce. Scroll all the way down for her fun and fresh Kiwi Bread recipe. 

Fresh Kiwi Caipirinha Recipe

This Kiwi Caipirinha Cocktail is made with ripe, juicy California kiwifruit and limes, honey and cachaça—Brazil’s most popular sugarcane liquor. It’s delicious, refreshing and perfect for summer!

Jugo Verde (Mexican Green Juice)

Jugo Verde is Mexico’s all-natural, anti-inflammatory cold-pressed juice. It’s made with fresh pineapple, spinach, cucumber, and nopales. It’s well known for its healing and soothing properties.

Vegan Ceviche with Avocado and Lime

We love this vegan ceviche recipe! Creamy avocado, small bites of cauliflower, chile, tomato, and cucumber are soaked in loads of lime and toasted cumin seeds. Of course the perfect accompaniment to this zesty dish is this Kiwi Margarita from California Grown.

Strawberry Tamales with Horchata Sauce

These delicious, fluffy strawberry-infused sweet tamales are drizzled with creamy horchata sauce and perfect for Las Posadas, Christmas, or holiday parties! Here’s an easy step-by-step guide.

On Kate’s website ¡Hola! Jalapeño!, you’ll find easy Mexican dishes that merge authentic ingredients and flavors with modern preparations. She embraces the fresh, healthy, simple cooking that is at the root of traditional Mexican cuisine. Her new cookbook, Plant Powered Mexican is now available for preorder.

Still on the hunt for more delicious recipes made with our favorite fuzzy fruit? We’ve gathered the best recipes made with kiwi on the internet!

Kiwi Bread with Lime Glaze and Almonds

Kate Ramos, ¡Hola! Jalapeño!

This indulgently moist Kiwi Bread gets its ultra-soft crumb from avocado and kiwifruit puree which adds healthy fats and a boost of superfood vitamins. Using avocado in place of some of the fat makes this bread healthier but also more delicate. Don’t open the oven or sneak a peek for at least the first 30 minutes of baking or your bread will sink in the middle.

3.82 from 49 votes

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Prep Time 20 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 20 minutes mins

Course Breakfast, Dessert, Snack

Cuisine American

Servings 10 servings

Calories 372 kcal

Ingredients

  

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For the Bread

• 1 large ripe avocado
• 5 large ripe kiwifruit peeled and quartered
• ⅓ cup grapeseed oil
• 1 large egg
• 2 cups all-purpose flour
• 1 cup granulated sugar
• 1 ½ teaspoons baking powder
• 1 teaspoon lime zest
• ½ teaspoon kosher salt

For the Glaze and Topping

• 1 cup powdered sugar
• 2 tablespoons lime juice
• 3 tablespoons sliced almonds

Instructions

 

• Heat the oven and prepare the pan. Heat the oven to 350°F and arrange the rack in the middle. Grease a 9×5-inch loaf pan with cooking spray and line with parchment paper. Spray the parchment paper with cooking spray.
• Puree the avocado. Cut the avocado in half and remove the pit. Scoop the avocado into the bowl of a food processor fitted with the blade attachment. Puree until very smooth. Measure out ½ cup of avocado puree. If you have any left over, transfer to a container, press a piece of plastic wrap directly onto the surface of the avocado, cover tightly with a lid and refrigerate for another use.
• Puree the kiwifruit. In the same food processor bowl (it’s okay if there is a bit of avocado still in it) add the kiwifruit and puree until smooth. Measure out 1 cup of the puree. Transfer any remaining to a container and refrigerate for another use.
• Mix the wet ingredients. Combine the avocado puree and kiwifruit puree in a medium bowl. Add the grapeseed oil and egg and whisk until smooth.
• Mix the dry ingredients. Combine the flour, sugar, baking powder, lime zest, and salt in a large mixing bowl. Add the wet ingredients and stir until just combined with a rubber spatula.
• Bake. Scrape the batter into the prepared pan and bake on the middle rack for 60-70 minutes or until a toothpick inserted into the middle comes out with a few moist crumbs attached.
• Let cool. Let cool for at least 15 minutes in the pan before you remove.
• Make the glaze. Whisk together powdered sugar and lime juice in a medium bowl until smooth.
• Glaze and serve. Pull up on the parchment paper to remove the bread and set on a baking sheet or large plate. Drizzle with glaze then sprinkle with almonds. Let cool for at least 10 minutes more then slice and serve.

Notes

If you find yourself with leftover avocado puree mix it with some fresh lime juice and a generous pinch of salt for a quick avocado crema for drizzling over tacos or as a dip for chips.

Leftover kiwifruit puree can be swirled into yogurt or mixed into smoothies.

Nutrition

Serving: 1sliceCalories: 372kcalCarbohydrates: 61gProtein: 5gFat: 13gSaturated Fat: 1gPolyunsaturated Fat: 6gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 16mgSodium: 190mgPotassium: 308mgFiber: 4gSugar: 36gVitamin A: 94IUVitamin C: 45mgCalcium: 72mgIron: 2mg

Keyword kiwi, Kiwi Bread with Lime Glaze

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