Little Sky Lavender Farm | Boulder Creek California| Lavender Pumpkin Bread

Lavender Pumpkin Bread

3 cups all-purpose flour
2 cups Little Sky lavender sugar
1 teaspoon salt
2 teaspoons baking soda
1/2 teaspoon double-acting baking powder

1 15-ounce canned
pumpkin (or about
2 cups homemade)
2/3 cup salad oil
3 eggs, slightly beaten
*See optional additions below.

Preheat oven to 350° F. Grease well, two 9” by 5” loaf pans. In a large bowl, 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!