This recipe is based on my mom’s pumpkin bread - a tradition in our family. We didn’t escape her house at Halloween without a loaf of fragrant pumpkin bread. We used to warm it and serve it with cream cheese or butter. Any way we served it was just right!
Ingredients:
- 2 c sugar
- 1 c salad oil
- 3 eggs
- 2 c canned pumpkin
- 3 c flour
- ½ tsp salt
- ½ t baking powder
- 1 t baking soda
- 1 t ground cloves
- 1 t cinnamon
- 1 t nutmeg
- 1 Tb ground Blue Canyon Farm Culinary Lavender
Instruction:
-
Spray 3 small loaf pans. Preheat oven to 325
-
In a large bowl, beat at medium speed oil and sugar., then add egs 1 at a time. Beat until light and fluffy.
-
Add pumpkin and blend well.
-
In a separate bowl, combine dry ingredients and spices, then add it all at once to pumpkin mixture, and beat on low until well blended.
-
Fill loaf pans ⅔ full. Sprinkle with ground Blue Canyon Farm Lavender Vanilla Sugar.
-
Bake for 60 minutes until the tops of the loaves have split and a toothpick inserted comes out clean.
-
Cool in pans for 10 minutes, then carefully remove and cool on racks.
-
Wrap in foil, and store 1 day in a cool place before serving.
* adapted from recipe by Carlita Hilton