Lavender Chocolate Pumpkin Bread

Lavender Chocolate Pumpkin Bread
Rich Moist Pumpkin bread with a twist, added chocolate and lavender sugar
Recipe type: Dessert
Cuisine: American
  • 3½ cups all-purpose flour
  • 3 cups lavender sugar
  • 4 large eggs
  • 2 teaspoons baking soda
  • 1½ teaspoons salt
  • 2 teaspoons ground allspice
  • 1 teaspoon baking powder
  • 1 teaspoon ground nutmeg
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground cloves
  • 15 oz pumpkin purée
  • ¾ cup vegetable oil
  • ⅔ cup water
  • ⅔ cup mini chocolate chips
  • Lavender Sugar: Using a food processor or herb grinder, grind 2 TB lavender buds to ½ cup sugar. Mix blend to the remaining 3 cups of sugar. Incorporate well.
  1. Pre-heat your oven to 350 degrees.
  2. In a large bowl, combine the dry ingredients.
  3. Using another bowl, whisk the eggs, pumpkin, oil and water.
  4. Stir into dry ingredients just until moistened. Fold in chocolate chips until well incorporated in the batter.
  5. Pour into three greased 8x4-in. loaf pans.
  6. Bake for 50-55 minutes or until a toothpick inserted in the center comes out clean.
  7. Do not overbake.
  8. Cool for 10 minutes before removing from pans to wire racks to cool completely.


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