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Recipe: Avocado Pumpkin Bread with Dark Chocolate Chips and Almonds

Breads - Muffins, Quick Breads
CALIFORNIA AVOCADO PUMPKIN BREAD WITH DARK CHOCOLATE CHIPS AND ALMONDS



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 unsweetened, pureed pumpkin
1/2 cup dark chocolate chips
1/3 cup slivered almonds

Preheat oven to 350 degrees F. Coat two loaf pans (9x5-inch each) with cooking spray.

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 2/3 cup water and canned pumpkin, beating at a low speed until combined together. Add flour and beat at a low speed just until combined (don't over mix).

Fold in chocolate chips. Spoon batter into prepared 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.

VARIATION:
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 these recipes. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly. As with all fruits and vegetables, wash avocados before cutting.

Makes 2 loaves, 29 servings

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

% Daily Value: 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.)

Copyright 2014, Bonnie Taub-Dix
Adapted from source: the California Avocado Commission
MsgID: 3157467
Shared by: Betsy at Recipelink.com
In reply to: Recipe: Any Recipe Can Happen Thursday! - 01-15-...
Board: Daily Recipe Swap at Recipelink.com
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More recipes:
Quick Bread and Muffin Recipes
Pumpkin Bread Recipes

Cool as an Avocado
"A liquid, Japanese-inspired guacamole on ice - nutritiously delicious and refreshing. We love it." - From: Juice by Pippa Cuthbert
"The tomato jam that tops this sandwich preserves the goodness of a perfectly ripened tomato so you can enjoy it all year long." - From: The New American Table
"My dad used to whip up this dip and serve it in half of a ripe avocado - it was a summertime staple with a sandwich on the side." - From: My Father's Daughter by Gwyneth Paltrow
Using ground beef or turkey, beans and olives. - From: California Avocado Commission
"I got this from a newspaper recipe from chefs at Chart House."
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