Avocado Pumpkin Bread with Dark Chocolate Chips and Almonds

Serves: 29


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

*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.

Peak California Avocado season generally is spring-summer. Look for California on the label to ensure you are selecting fresh avocados grown close to home. For more recipes visit CaliforniaAvocado.com/recipes.