Avocado Pumpkin Bread with Dark Chocolate Chips and Almonds

Yield: 2 loaves

Recipe and photo courtesy of California Avocados.


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


  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.

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.



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