Avocado Pumpkin Bread with Dark Chocolate Chips and Almonds
Recipe and photo courtesy of California Avocados.
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
Preparation
- 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 (9x5-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.
