Avocado Goat Cheese Bread

Avocado Goat Cheese Bread (Toaster-Oven Friendly)

Moist, gently tangy, and full of staying power. This loaf leans on avocado’s healthy fats and eggs’ high-quality protein, with a creamy boost from goat cheese. It’s an easy make-ahead breakfast or savory snack that helps you thrive beyond 60 and flex your plant power one slice at a time.

Yield: 1 loaf (about 10 slices)
Pan: 8.5×4.5-inch metal loaf, lined with a parchment sling
Oven: 350°F (175°C), lower rack
Bake time: 45–55 minutes (toaster oven: yours finished at ~50 min)

Ingredients

• 2 ripe medium/large avocados, mashed very smooth (about 1 to 1¼ cups / 280–320 g flesh)
• 4 large organic pasteurized eggs, room temp
• 1⅓ cups all-purpose flour (about 160 g)
• 2 tsp baking powder
• ½ tsp fine sea salt
• 6 oz Whole Foods Market Goat Cheese Crumbles (about 170 g)

Optional flavor add-ins: 2 Tbsp chopped chives or dill, ½ tsp black pepper, 1 tsp lemon zest.
Texture tip (optional): With 6 oz cheese you can add +1 Tbsp flour (8–10 g) for a slightly sturdier crumb in a toaster oven.

Instructions

1. Prep. Grease the loaf pan and line it with a parchment sling. Heat the toaster oven to 350°F and set the rack in the lower third.
2. Whisk the wet. In a large bowl, whisk the avocado until silky and lump-free. Whisk in the eggs until smooth.
3. Mix the dry. In a second bowl, whisk the flour, baking powder, and sea salt.
4. Combine. Stir the dry mixture into the wet just until no dry spots remain.
5. Fold in cheese. For cheesy pockets, toss the goat cheese crumbles with 1 tsp flour and fold in gently. (For a creamier texture throughout, beat half the cheese into the wet, then fold in the rest.)
6. Bake. Spread the batter in the pan and smooth the top. Bake 45–55 minutes.
   • Tent with foil at 25 minutes to prevent over-browning.
   • Rotate the pan around 30–35 minutes if your toaster oven browns unevenly.
   • Done when a skewer from the very center comes out clean or the middle reads 200–205°F.
7. Cool. Cool 10 minutes in the pan, then lift out and cool on a rack 45–60 minutes before slicing.

Estimated Nutrition (your exact ingredients)

Assumes 10 slices.

• Per loaf: ~1,830 kcal, 100.8 g fat, 149 g carbs, 24 g fiber, 77.7 g protein
• Per slice: ~183 kcal, 10.1 g fat, 14.9 g carbs, 2.4 g fiber, 7.8 g protein
  Estimates only; actuals vary with avocado size and cheese lot.

Why this loaf supports healthy aging

• Avocado – Packed with monounsaturated fat for heart health, plus potassium (blood pressure support) and fiber to help you stay satisfied and keep digestion regular. Avocado also contains lutein.
• Eggs – A complete source of high-quality protein to help protect muscle as we age, plus choline for brain and nerve function and lutein/zeaxanthin for eye health.
• Goat cheese – Adds protein and calcium for bones, with generally lower lactose than many cow’s milk cheeses, which some people find easier to digest.
• All-purpose flour – Provides quick energy. If you want more fiber for blood sugar steadiness, swap in ¼–⅓ of the flour for oat or whole-wheat flour next time.
• Sea salt – A small, measured amount keeps flavor balanced. The loaf also brings natural potassium from avocado, which helps counterbalance sodium.

General note: If you’re managing specific conditions (blood pressure, cholesterol, or sodium intake), adjust salt to taste and enjoy smaller slices more often.

Serving Suggestions

• Herbed creaminess: Warm slice + a light spread of goat cheese or plant-based cream cheese, chives, and black pepper.
• Tomato-basil snack: Sliced ripe tomato, basil, and a drizzle of olive oil or a splash of balsamic.
• Egg-on-egg breakfast: Top with soft-scrambled or poached egg and chili flakes for extra protein.
• Mediterranean vibe: Cucumber ribbons, dill, squeeze of lemon.
• Lightly sweet: A thin smear of date syrup or honey and lemon zest, with berries on the side.
• Flex option: Smoked salmon, capers, and lemon.

Make-Ahead, Storage & Freezing

• Keeps up to 4 days in the fridge, wrapped.
• Freeze individual slices up to 2 months; reheat in a toaster or skillet to restore that just-baked vibe.
• For toaster ovens, place the pan on the lower rack, tent at 20–25 minutes, and rotate once for even browning.

Variations I love

• Herb & pepper: Add chives or dill and a few grinds of black pepper.
• Extra cheese: If you bump goat cheese to 8 oz, add 2–3 Tbsp flour and expect a few more minutes of bake time.
• Higher-fiber: Swap ½ cup of the AP flour for oat flour, then check doneness toward the longer end.

Vegan swap (just as tasty) — for the 2-avocado loaf:

• Eggs → flax eggs: Replace 4 eggs with 4 flax eggs (whisk 4 Tbsp finely ground flaxseed + ¾ cup (180 ml) water; rest 10 min to gel).
• Cheese: Use 6 oz vegan chèvre, or 4 oz plant cream cheese + 2 Tbsp nutritional yeast + 1 tsp lemon juice (for a tangy “goat-cheese” vibe).
• Structure: Add +2–3 Tbsp flour to keep the crumb sliceable.
• Leavening: Use 2½ tsp baking powder, or keep 2 tsp and add ¼ tsp baking soda + 1 tsp lemon juice (use this lemon juice only if it’s not already in your cheese mix above).
• Mix & rest: Fold in the vegan cheese as in the original; let batter rest 5–10 min so the flax fully hydrates.
• Bake: 350°F on the lower rack, 50–60 min total; tent at 25 min; bake until a skewer from center is clean (or 200–205°F internal).
• Cool: 10 min in pan, then fully cool on a rack before slicing.

Disclaimer:
This content is for informational purposes only and is not intended as medical advice. Always consult your healthcare provider before making any changes to your diet, supplements, or lifestyle—especially if you have existing conditions or take medication.

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