Discover Lavender >> Recipes >> Desserts
Lavender Pumpkin Bread
Ingredients
- 3 cups all-purpose flour
- 2 cups lavender sugar (grind 1 T. of lavender in two cups of sugar)
- 1 teaspoon salt
- 2 teaspoons baking soda
- 1/2 teaspoon baking powder
- 2 teaspoons pumpkin pie spice
- 15-ounce canned pumpkin
- 2/3 cup vegetable oil
- 3 eggs, slightly beaten
- 1 tablespoon culinary Lavender buds
Instructions
- Preheat oven to 350° F (175° C). Grease and flour two 9 by 5 inches loaf pans.
- In a large bowl, combine flour, lavender sugar, salt, baking soda, and baking powder with a fork. Add pumpkin pie spice, canned pumpkin, vegetable oil and eggs. Mix until just blended.
- Pour batter evenly between the two prepared pans. Sprinkle dried lavender buds and sugar on top of batter.
- Bake for about 1 hour or until toothpick inserted in center comes out clean. Cool in pans for 10 minutes and then cool completely.
- Before serving, garnish by sprinkling lavender culinary buds and lavender sugar.
- Serve warm or keep for approximately a week
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