Pumpkin Loaf

by Michele Pesula Kuegler | December 26th, 2017 | Breads, Recipes

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 been promoted 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.

Pumpkin Loaf


  1. 1 egg
  2. 1/4 cup canola or vegetable oil
  3. 1/4 cup milk
  4. 1 tsp. vanilla
  5. 1 cup canned or cooked puréed pumpkin
  6. 2 cups flour
  7. 1 cup sugar
  8. 1/2 tsp. salt
  9. 1/2 tsp. baking soda
  10. 2 tsp. baking powder
  11. 1-1/2 tsp. cinnamon
  12. 1/2 tsp. nutmeg
  13. 1/4 tsp. ground cloves
  1. Beat egg; add oil, milk, vanilla, and pumpkin, and mix thoroughly.
  2. Combine remaining ingredients and mix with pumpkin mixture till just blended (it’s okay if it’s a little lumpy).
  3. Bake in a greased 9×5 loaf pan at 350 for about one hour.
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