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  • 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
  • ½ cup Greek yogurt, plain
  • 1 ripe Fresh California Avocado, seeded, peeled and mashed
  • 1 tsp. pure vanilla extract
  • 2 large eggs
  • ⅔ cup almondmilk, unsweetened, original
  • 1 (15-oz.) can of unsweetened, puréed pumpkin
  • ½ cup dark chocolate chips
  • ⅓ cup slivered almonds


(Yields: 2 Loaves)

  1. Preheat oven to 350 degrees F.
  2. 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.
  3. Combine sugar, egg whites, avocado, Greek yogurt, vanilla extract and eggs in a large bowl and beat with a hand mixer at a high speed until blended.
  4. Add almondmilk and canned pumpkin, to liquid mixture, beating at a low speed until combined together.
  5. Add flour mixture to above mixture and beat at a low speed just until combined (don’t over mix).
  6. Fold in chocolate chips.
  7. Coat two loaf pans (9×5-inch each) with cooking spray.
  8. Spoon batter into pans and fill half-way. Sprinkle almonds evenly over batter.
  9. Bake loaves for 1 hour or until a wooden pick inserted in center comes out clean.
  10. 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.

I’m thrilled to be designing recipes for the California Avocado Commission. Please look for my recipes and more on their website.

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