California Avocado season has ended.

Avocado Pumpkin Bread with Dark Chocolate Chips and Almonds

Total time:

60 min

Prep time:


Cook time:

60 min

Nutritional Highlights (Per serving) See Full
130 Calories
2.5 g Fat
2 g Fiber
220 mg Sodium
23 g Carbs
Avocado Pumpkin Bread with Dark Chocolate Chips and Almonds


Fresh California Avocado keeps this quick-bread loaf light and moist, while dark chocolate chips and almonds add a bit of decadence and crunch.


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

As with all fruits and vegetables, wash avocados before cutting.
Check out our tips for how to choose and use California Avocados.


(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 (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.

Copyright © 2014, Bonnie Taub-Dix

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 Sugar 11 g
Protein 3 g

Vitamin A 2318 IU; Vitamin C 1 mg; Calcium 55 mg; Iron 1 mg; Vitamin D 5 IU; Folate 27; Omega 3 Fatty Acid 0.01

% Daily Value*: Total Fat 4%; 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.

About the author

Bonnie Taub-Dix is a registered dietitian and the award-winning author of, “Read It Before You Eat It (Plume),” and owner of BTD Nutrition Consultants, LLC. She is a motivational speaker, freelance journalist and media spokesperson whose messages are laced with her passion as a foodie, her wit and wisdom, and her realistic guidance without gimmicks. Bonnie has conducted thousands of interviews for all forms of media including television and radio shows and print and online sources such as CNN, “CBS Early Show,” ABC’s “Good Morning America,” “TODAY,” “Anderson Cooper 360,” “Martha Stewart Radio,” “The New York Times” and “The Washington Post,” as well as a variety of national magazines. She is an advisor to global corporations, food companies, and media outlets devising wellness programs, creating media/social media campaigns, and conducting workshops for health professionals and consumers. As a nutrition consultant to The Cartoon Network, she is involved in issues regarding programming and advertising to children. She is a health & wellness blogger for “US News & World Report” and “Everyday Health” and her stories appear in national magazines and newspapers online and in print. Bonnie was the recipient The Academy of Nutrition & Dietetics’ 2012 Media Excellence Award. She is married and has three sons…all foodies! She can be found at and on Instagram at @eatsmartbd.

Bonnie is a registered dietitian nutritionist for the California Avocado Commission. Their content on the California Avocado Commission website and/or blog are part of their partnership with our organization..


(54 Ratings)