AVOCADO PUMPKIN BREAD WITH DARK CHOCOLATE CHIPS AND ALMONDS

Fresh California Avocado keeps this quick-bread loaf light and moist, while dark chocolate chips and almonds add a bit of decadence and crunch.

 

 

 

 

Ingredients

  • ½ cup skim milk
  • ½ tsp. lemon juice
  • 1 cup whole wheat pastry flour
  • 2 ⅓ cups all-purpose flour
  • 1 Tbsp. baking powder
  • 2 tsp. baking soda
  • 1 tsp. salt
  • 1 tsp. ground cinnamon
  • 1 ¼ cups granulated sugar
  • 4 egg whites
  • 1 ripe Fresh California Avocado, seeded, peeled and mashed
  • 1 tsp. pure vanilla extract
  • 2 large eggs
  • ⅔ cup water
  • 1 (15-oz.) can of unsweetened, puréed pumpkin
  • ½ cup dark chocolate chips
  • ⅓ cup slivered almonds
     

Directions

  1. Preheat oven to 350 degrees F.
  2. Combine milk and lemon juice and let stand.
  3. Spoon flours into dry measuring cups and level with a knife. Whisk together with the baking powder, baking soda, salt and cinnamon in a medium bowl. Set aside.
  4. Combine sugar, egg whites, avocado, vanilla extract and eggs in a large bowl and beat with a hand mixer at a high speed until blended.
  5. Add milk/lemon juice to sugar mixture.
  6. Add water and canned pumpkin, beating at a low speed until combined together.
  7. Add flour mixture to above mixture and beat at a low speed just until combined (don’t over mix).
  8. Fold in chocolate chips.
  9. Coat two loaf pans (9x5-inch each) with cooking spray.
  10. Spoon batter into pans and fill half-way. Sprinkle almonds evenly over batter.
  11. Bake loaves for 1 hour or until a wooden pick inserted in center comes out clean.
  12. Cool in pans for 10 minutes and then remove from pans and cool on wire rack.


Other Info

Yields: 2 Loaves

Note: This recipe also can be used to make muffins. When baking in muffin tins, cook for 20 minutes, or until a wooden pick inserted in center comes out clean.

*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces.

As with all fruits and vegetables, wash avocados before cutting. Check out our tips for how to choose and use California Avocados.

Author: Recipe created by Bonnie Taub-Dix, MA, RD, CDN 
Recipe Provided By the California Avocado Commission

Nutrition information per serving

Calories 130; Total Fat 2.5 g (Sat 1 g, Trans 0 g, Poly 0 g, Mono 1 g); Cholesterol 15 mg; Sodium 220 mg; Potassium 95 mg; Total Carbohydrates 23 g; Dietary Fiber 2 g; Total Sugars 11 g; Protein 3 g; Vitamin A 2318 IU; Vitamin C 1 mg; Calcium 55 mg; Iron 1 mg; Vitamin D 5 IU; Folate 27; Omega 3 Fatty Acid 0.01 

% Daily Value*: Total Fat 4%; Vitamin A 45%; Vitamin C 0%; Calcium 6%; Iron 6%

*Percent Daily Values are based on a 2,000 Calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

AVOCANANA BREAD

Classic banana bread that uses creamy Fresh California Avocado to replace shortening. The result is very moist and great for breakfast, snacks, tea time or dessert.

 

 

 

Ingredients

  • ⅓ cup old-fashioned oats (1 minute or regular)
  • 1 cup all purpose flour
  • 1 tsp. baking powder
  • 1 tsp. baking soda
  • ½ tsp. salt
  • 1 tsp. cinnamon
  • 1 ripe, Fresh California Avocado, seeded
  • ¼ cup canola oil
  • 1 cup (packed) brown sugar
  • 2 eggs
  • 2 very ripe bananas
  • ½ cup chopped walnuts
  • ¼ cup buttermilk

Directions

  1. Line a 9 x 5 x 3 inch loaf pan with nonstick foil and lightly grease the bottom only.
  2. Preheat oven to 350 degrees F.
  3. Combine dry ingredients: oats, flour, baking powder, baking soda, salt and cinnamon. Set aside.
  4. Scoop the avocado into a large bowl and mash lightly.
  5. Add oil and brown sugar to the avocado. Cream together using an electric mixer, until light and creamy.
  6. Add eggs, one at a time, beating well after each addition.
  7. Stir in bananas, then walnuts and dry ingredients.
  8. Stir in buttermilk and beat just until buttermilk is incorporated.
  9. Pour into prepared loaf pan and bake in preheated oven for 1 hour and 10 minutes. Avocanana bread is quite moist and may not pass the "toothpick" test at this point. If you prefer a drier bread, bake a little longer.

Other Info

Yields: 1 loaf

Serving Suggestions:
Sprinkle cooled bread with powdered sugar, if desired.

Beverage Pairings:
Great with a pot of hot tea.

*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

As with all fruits and vegetables, wash avocados before cutting. Check out our tips for how to choose and use California Avocados.

Recipe Provided By the California Avocado Commission

Nutrition information per serving

Nutrition Information Per Serving: Calories 360; Total Fat 17 g (Sat 2 g, Trans 0 g, Poly 6 g, Mono 7 g); Cholesterol 55 mg; Sodium 400 mg; Potassium 282 mg; Total Carbohydrates 51 g; Dietary Fiber 3 g; Total Sugars 31 g; Protein 6 g; Vitamin A 132 IU; Vitamin C 5 mg; Calcium 42 mg; Iron 1 mg; Vitamin D 0 IU; Folate 53 mcg; Omega 3 Fatty Acid 1.4 g 
% Daily Value*: Vitamin A 2%; Vitamin C 8%; Calcium 4%; Iron 8%
*Percent Daily Values are based on a 2,000 Calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

GLUTEN FREE CHOCOLATE AVOCADO DONUTS WITH CALIFORNIA AVOCADO MOCHA GANACHE

These deep dark gluten-free chocolate donuts made with Greek yogurt and topped with a mocha glaze are tender and cakey, these chocolate donuts are totally swoon-worthy.

 

 

 

Ingredients

  • ¼ cup unsalted butter
  • ¼ cup dark cocoa powder
  • 2 Tbsp. dark chocolate chips
  • ½ tsp. coarse salt
  • ½ cup water
  • 1 ripe, Fresh California Avocado, seeded and peeled
  • 1 cup coconut palm sugar
  • ¼ cup Greek low-fat yogurt
  • 1 large egg
  • 1 cup gluten-free flour blend
  • ¾ tsp. baking soda

California Avocado Mocha Ganache Ingredients

  • 2 Tbsp. butter
  • 2 Tbsp. dark cocoa powder
  • ¼ cup dark chocolate chips
  • 3 Tbsp. very strongly brewed coffee
  • 1 ripe, Fresh California Avocado, seeded and peeled
  • ¼ cup heavy cream
  • ¼ cup boiling water

Directions

  1. Preheat oven to 350 degrees F and grease a baked donut pan.
  2. Heat water, butter, cocoa, chocolate chips, and salt in a saucepan over medium low heat, whisking to combine. Set aside.
  3. Add avocado, sugar, and yogurt to the bowl of a food processor and blend until completely smooth. Add the chocolate mixture and blend until well-combined. Add the egg and pulse three to five times to incorporate.
  4. Whisk together flour and baking soda then gently fold in chocolate mixture - in three batches.
  5. Pour batter into a zip top bag and cut ½ inch off one corner to create a piping bag. Pipe mixture into donut pan and bake for 12 minutes.
  6. Allow to cool for five minutes before moving to a rack to cool completely.
  7. Once donuts are cooled (about 15 minutes), dip into the avocado mocha ganache to coat.

California Avocado Mocha Ganache Instructions

  1. In a saucepan, gently heat butter, cocoa, chocolate, and coffee, whisking to combine. Remove from heat.
  2. Add avocado and heavy cream to a food processor or blender and blend until completely smooth. You may have to stop to scrape down the sides. Once smooth, add boiling water and blend until combined.
  3. Return chocolate mixture to heat adding avocado mixture, one tablespoon at a time. Whisk to combine between each addition. Remove from heat and place in a wide bowl to cool.

Other Info

Blogger Note: I use C4C gluten-free flour blend. 

Beverage Pairing:  Ice cold milk or a hot cup of joe.

* Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

As with all fruits and vegetables, wash avocados before cutting. Check out our tips for how to choose and use California Avocados.

Recipe Provided By the California Avocado Commission

www.californiaavocado.com