Description
This chocolate pumpkin avocado bread is moist and rich. It combines pumpkin and avocado for a soft texture. You get chocolate flavor without excess butter or oil.
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon pumpkin pie spice
- 1 cup pumpkin puree
- 1 ripe avocado, mashed
- 3/4 cup granulated sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup chocolate chips (optional)
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan.
- In a large bowl, whisk together flour, cocoa powder, baking soda, salt, and pumpkin pie spice.
- In another bowl, mix pumpkin puree, mashed avocado, sugar, oil, eggs, and vanilla until smooth.
- Pour the wet ingredients into the dry ingredients. Stir until just combined. Do not overmix.
- Fold in chocolate chips if using.
- Pour the batter into the prepared loaf pan. Spread evenly.
- Bake for 50 to 60 minutes, until a toothpick inserted in the center comes out clean.
- Let the bread cool in the pan for 10 minutes, then turn it out onto a wire rack to cool completely.
Notes
- Use a very ripe avocado for best texture.
- Store leftovers in the refrigerator for up to 5 days.
- You can freeze this bread for up to 3 months. Wrap it tightly in plastic wrap and foil.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Bread
- Method: Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 12 g
- Sodium: 200 mg
- Fat: 10 g
- Saturated Fat: 2 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 4 g
- Protein: 4 g
- Cholesterol: 30 mg