Preheat the oven to 350°F (175°C) and spray a 9x5 inch loaf pan with nonstick cooking spray or butter.

In a medium bowl, whisk together 1 3/4 cups all-purpose flour, 1 teaspoon baking soda, and 1/2 teaspoon salt until well combined.

Cut 2 ripe avocados in half, remove the pits, scoop out the flesh, and mash with a fork until you have about 1 cup of mashed avocado with some small lumps remaining.

In a large bowl, whisk together the mashed avocado, 1/2 cup granulated sugar, 1/4 cup packed brown sugar, 2 large eggs, 1/3 cup Greek yogurt or sour cream, 1 teaspoon vanilla extract, and 1/4 teaspoon almond extract until smooth and slightly fluffy.

Pour the dry ingredients into the wet mixture and fold gently with a rubber spatula until just combined, stopping as soon as no streaks of flour remain.

If using nuts, fold in 1/2 cup chopped walnuts or pecans with a few gentle strokes to distribute evenly.

Pour the batter into the prepared loaf pan and smooth the top with a wet spatula.

Bake for 50 to 60 minutes at 350°F (175°C), or until the top is deep golden brown and a toothpick inserted into the center comes out clean or with a few moist crumbs.

Remove from the oven and let the bread cool in the pan for 15 minutes.

Turn the loaf out onto a wire cooling rack and let it cool completely for at least 1 hour before slicing.