Avocado Pumpkin Bread with Dark Chocolate Chips and Almonds

HomeRecipesMeals & DishesBakingAvocado Pumpkin Bread with Dark Chocolate Chips and Almonds

Total Time: 1 h

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Cook Time: 1 h

Nutrition Facts

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Nutrition information
per serving

Calories 130

Total Fat 2.5g

Saturated Fat 1g

Trans Fat 0g

Polyunsaturated Fat 0g

Monounsaturated Fat 1g

Cholesterol 15mg

Sodium 220mg

Total Carbs 23g

Dietary Fiber 2g

Total Sugars 11g

Protein 3g

Potassium 95mg

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%

*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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

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Serves: 29

Ingredients
Instructions

1/2 cup Skim milk 1/2 tsp. lemon juice 1 cup whole wheat pastry flour 2 1/3 cups all-purpose flour 1 Tbsp. baking powder 2 tsp. baking soda 1 tsp. salt 1 tsp. ground cinnamon 1 1/4 cups granulated sugar 4 egg whites 1 ripe, Fresh California Avocado, seeded, peeled and mashed 1 tsp. pure vanilla extract 2 large eggs 2/3 cup water 1 (15-oz.) can of unsweetened, puréed pumpkin 1/2 cup dark chocolate chips 1/3 cup slivered almonds

(Yields: 2 Loaves)

Preheat oven to 350 degrees F.
Combine milk and lemon juice and let stand.
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.
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.
Add milk/lemon juice to sugar mixture.
Add water and canned pumpkin, beating at a low speed until combined together.
Add flour mixture to above mixture and beat at a low speed just until combined (don’t over mix).
Fold in chocolate chips.
Coat two loaf pans (9×5-inch each) with cooking spray.
Spoon batter into pans and fill half-way. Sprinkle almonds evenly over batter.
Bake loaves for 1 hour or until a wooden pick inserted in center comes out clean.
Cool in pans for 10 minutes and then remove from pans and cool on wire rack.

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.

*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.

Did You Know?

In addition to using avocados in baking as a smart substitution for butter and shortening, California Avocados are wonderful in other desserts like avocado pie, avocado mousse and avocado ice cream.