When you have an abundance of ripe avocados, turn your bounty into this delicious and unusual bread.
These luscious fruits, masquerading as vegetables, aren't just for salads and guacamole; like carrots and zucchini, avocados make a moist tea bread that improves with age.
Position a rack in the lower half of the oven and preheat to 350 degrees F. Butter a 9x5-inch loaf pan and set aside.
In a large bowl beat the butter and sugar until creamy.
In a separate small bowl, mash the avocados with the lemon juice. Add the avocado mixture to the butter and sugar, and stir to blend. Beat in the buttermilk and eggs.
In a separate bowl, whisk together the flour, salt, baking soda, baking powder, cinnamon and cloves. Add the dry ingredients to the batter and stir to blend. Add the nuts and transfer the batter to the prepared pan.
Bake until a skewer inserted into the center of the bread comes out clean, 55 to 65 minutes. Cool completely in the pan on a wire rack. Store in the refrigerator, tightly wrapped first in plastic wrap and then in aluminum foil, for up to 5 days.