Super Pitaya Bread
By the QuiteRecipes team (Jamy & Kaïna) | Food Service Professional, Early Childhood Expert & Parents
A stunning and delicious vegan Pitaya (dragon fruit) bread topped with a rich, creamy avocado-cacao frosting. A visually striking plant-based dessert.
This vibrant pink bread is as nutritious as it is beautiful, thanks to pitaya (dragon fruit) folded into the loaf. It bakes up soft with a striking natural color and gentle sweetness. The bread that makes breakfast fascinating.
🥄 Ingredients
- 🫗 1 medium avocado
- 🫗 5 tbsp cacao powder
- 🫗 4 tbsp sugar
- 🫗 3 tbsp coconut oil
- 🫗 1 cup all-purpose flour
- 🫗 1 cup oat flour
- 🫗 4–5 red pitayas (dragon fruit), blended/pureed
- 🫗 1 cup sugar
- 🫗 2 tsp baking powder
- 🫗 3/4 cup sunflower oil
- 🫗 1/4 cup coconut oil
- 🫗 1 cup water (or vegan milk)
- 🫗 1 tbsp lime juice
- 🫗 1 tsp vanilla extract
- 🫗 1 pinch of salt
Nutrition Facts*
*Nutritional information is an estimate and may vary based on ingredients, brands and portion sizes. Values are provided per serving.
🎥 Video Tutorial
Super Pitaya Bread
Video credit: embedded from YouTube. All rights belong to the original creator, who allows sharing on other websites.
⚠️ Common Mistakes
- ✕
Overmixing: Like most quick breads, mixing the batter too vigorously will make the bread dense instead of fluffy. Use a gentle folding motion.
- ✕
Warm Bread: Frosting a warm loaf will cause the avocado-cacao icing to melt and slide off. Patience in cooling the bread is key!
🔄 Variations
Crunchy Top: Sprinkle cacao nibs or shredded coconut over the frosting for added texture.
Zesty Twist: Add a teaspoon of lime zest to the frosting to complement the earthy notes of the cacao.
🧊 Storage
- 📦
Due to the avocado in the frosting, this bread is best stored in the refrigerator in an airtight container for up to 3 days.
💡 Chef Tips
Pitaya Color: Using red pitaya is essential for the vibrant pink color; white pitaya will result in a much paler, less visually dramatic bread.
Avocado Ripeness: Ensure the avocado is perfectly ripe; if it’s too firm, the frosting will be lumpy rather than smooth and creamy.
🔗 Related Recipes
About the Authors
This recipe and guide was developed, tested, and approved in our home kitchen and daily life. Jamy is a retired Food Service District Manager and Early Childhood Program Manager who spent his career overseeing multi-site restaurant operations, large-scale culinary production, and daycare menu management. Kaïna brings the ultimate real-world test: making sure it brings ease and joy to our kids on a busy weeknight.
Read more about our professional background and philosophy →