Lavender Pumpkin Bread

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Lavender Pumpkin Bread

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Ingredients

Adjust Servings:
200 g wheat flour or gluten-free flour
150 g almod flour
2 teaspoons baking powder
1/2 teaspoon sea salt
1 teaspoon dried lavender flowers
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/2 teaspoon ground clove
100 g coconut sugar or any brown sugar
350 g pumpkin puree
80 g coconut oil
1 teaspoon vanilla extract
3 free range eggs

Amazing flavours in one bread

  • 1 hour and 30 minutes
  • Serves 10
  • Easy

Ingredients

Directions

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This pumpkin and lavender bread is bursting with flavours: inside you find baked pumpkin with its autumn flavour, the lavender with its soothing summer flavour and the cinnamon and other spices with their Christmas flavour. The combination is unique. It deserves a try.
You can prepare this bread also in a gluten-free version.
You can replace the spices mentioned in the ingredients list with 2 teaspoons of pumpkin pie spice mixture.

Steps

1
Done

The first step is to prepare the pumpkin puree. It is much better to use homemade puree.
For this recipe you need about half of a medium pumpkin or butternut squash.
Preheat the oven to 200 degrees C / 6 for the gas oven (medium to high temperature).
Peel the pumpkin and cut it into wedges. Place the pumpkin on a baking sheet, in a baking tray. Bake for 30 - 40 minutes, or until becomes soft.

2
Done

Place dry ingredients: wheat flour, almod flour, salt, baking powder, spices in a bowl and mix well.

3
Done

After the pumpkin is cooked, let it cool a bit. Make a puree using a blender or a fork.

4
Done

After baking the pumpkin, lower the oven temperature to 180 ° C degrees Celsius / 4 for the gas oven (average temperature).

5
Done

Place 350 g of pumpkin puree in another bowl. Add the sugar, melted coconut oil, vanilla extract and the eggs.
Mix well.

6
Done

Add the dry ingredients to the pumpkin mixture. Mix until and you get a homogeneous batter. Add the lavender flowers and mix gently until well incorporated.
Place a baking sheet in a loaf tin and pour batter into the tin. Sprinkle some dried lavender on top.
Bake about 40-50 minutes or until toothpick inserted in center comes out clean.

7
Done

Cool in the pan on wire racks for 10 minutes than remove from the pan and cool completely on racks.
If you have some remaining pumpkin puree you can prepare also a "Pumpkin spice latte" to serve near this delicious Lavender Pumpkin Bread.

Loulou

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Baked Plantain Fries
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Savoury and salty granola
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Baked Plantain Fries
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Savoury and salty granola

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