Last Thursday I shared my family’s recipe for Almond Cookies. As I was considering what family recipe I should share next, I decided it would be more interesting to share recipes from other members of the Wasabi Media family. Today, I am pleased to share a recipe from an Associate Editor, Jane Wangersky.
Jane has been with Wasabi Media Group since early 2009, making her one of the first ten team members. At that time Jane worked as a columnist who specialized in articles on animals, books, travel, and humor. Since then, Jane has moved to the role of Associate Editor. She oversees the publication of articles on our Entertainment, Family, Fine Living, and Opinion channels. She also continues to provide articles, most notably as a regular humor writer on Giggle Chuckle.
Jane is sharing her recipe for Pumpkin Loaf, which Jane noted, may have more of a Halloween or Thanksgiving feel, but it also works well as a dish for a potluck holiday event or as a gift.
- 1 egg
- 1/4 cup canola or vegetable oil
- 1/4 cup milk
- 1 teaspoon vanilla
- 1 cup canned or cooked puréed pumpkin
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 2 teaspoons baking powder
- 1-1/2 teaspoons cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon ground cloves
- Preheat oven to 350.
- Beat egg; add oil, milk, vanilla, and pumpkin, and mix thoroughly.
- Combine remaining ingredients and mix with pumpkin mixture till just blended (it’s okay if it’s a little lumpy).
- Bake in a greased 9×5 loaf pan at 350 for about one hour.
- Allow to cool for 10 minutes.
- Remove from pan and cool for at least 10 more minutes before slicing.
