Avocado Pumpkin Bread with Dark Chocolate Chips and Almonds

(Yields: 2 Loaves)

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 (9×5-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.

Copyright © 2014, Bonnie Taub-Dix