Avocado Pumpkin Bread with Dark Chocolate Chips and Almonds - California Avocados
Fresh California Avocado keeps this quick-bread loaf light and moist, while dark chocolate chips and almonds add a bit of decadence and crunch.
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Cooking tools:
- Hand mixer
- Oven
- Measuring cup
- Chef's knife
- Mixing bowl
- Whisk
- Loaf pan
- Cooking spray
- Wooden pick
- Cooling rack
- Measuring spoon
- Spoon
- Spatula
- Kitchen scale
- Muffin tin
- Paring knife
- Cutting board
- Peeler
Ingredients
- 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
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