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.