Lavender Pumpkin Bread
3 cups all-purpose flour
Sky lavender sugar
1 teaspoon salt
2 teaspoons baking soda
double-acting baking powder
pumpkin (or about
2 cups homemade)
2/3 cup salad oil
3 eggs, slightly
*See optional additions below.
Preheat oven to 350° F. Grease well, two 9” by 5” loaf pans. In a
with fork, mix flour with next
4 ingredients. Add remaining ingredients and mix just until blended.
Pour batter into pans.
Bake about 1 hour or until toothpick inserted in center comes out clean.
Cool in pans on wire racks 10 minutes; remove from pans and cool
completely on racks. When cool, wrap each loaf and store at room
temperature. Makes 2 loaves.
*Optional additions: 1/2 teaspoon each of nutmeg and
cinnamon, in which lavender pairs very nicely with.
For a fun and festive look ~
bake them in individual Bundt pans, or
in smaller loaf pans (they will take less time to bake, check at 25
minutes, depending on how small your pans are) and
add a little drizzled frosting. They make great gifts!
Lavender Farm, Boulder Creek, California.
Phone: 831-252-8233 Fax: 831-338-3712
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