Slice this pecan-studded bread thinly, then spread with softened cream cheese blended with lemon juice and grated lemon zest. Serve for afternoon tea or with fruit salad for lunch.
1. Preheat the oven to 375°. Generously grease a 9x5-inch loaf pan. Combine the flour, sugar, baking powder, soda, and salt in a large mixing bowl. Whisk to blend thoroughly.
2. In a separate bowl, beat together the egg and avocado. Stir in the buttermilk. Add to the dry ingredients and blend well. Stir in the pecans. Pour into the prepared pan and bake for 50 minutes to 1 hour or until a wooden pick inserted in the center comes out clean.