Lavender Pumpkin Loaf

Posted on September 21 2018

Lavender Pumpkin Loaf

Makes 2 loaves

Pumpkin can be used for more than just pie and now everyone’s favourite fall gourd can transform into this tasty loaf. This pumpkin lavender loaf brings autumn right to your table with the taste of pure pumpkin and have your taste buds swirling in all the warm spices and lavender. Here at Terre Bleu we believe there is no better way to celebrate fall then to pop these into your oven! 


  • 3 cups all-purpose flour

  • 2 cups Terre Bleu lavender sugar

  • 1 teaspoon salt

  • 2 teaspoons baking soda

  • 1/2 teaspoon double-acting baking powder

  • 2 teaspoons pumpkin pie spice

  • 15-ounce canned pumpkin (approx. half a can)

  • 2/3 cup vegetable oil

  • 3 eggs, slightly beaten

  • 1 tablespoon Terre Bleu Lavender Culinary Buds (for garnish)


  1. Preheat oven to 350° F (175° C). Grease and flour two 9 by 5 inches loaf pans.

  2. In a large bowl, combine flour, lavender sugar, salt, baking soda, and baking powder with a fork. Add pumpkin pie spice, canned pumpkin, vegetable oil and eggs. Mix until just blended. 

  3. Pour batter evenly between the two prepared pans. Sprinkle dried lavender buds and sugar on top of batter. 

  4. Bake for about 1 hour or until toothpick inserted in centre comes out clean. 

  5. Cool in pans for 10 minutes. Gently remove and cool completely on wire rack. 

  6. Before serving, garnish by sprinkling lavender culinary buds and lavender sugar 

  7. Wrap completely and store at room temperature for 1 week or store in freezer for 2 to 3 months.


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