Emily Rancer

While I do have a passion for copy editing the Mustang Daily, I also love to cook. In fact, I cook for 100 people at least once a month for Hillel’s Shabbat dinners (that’s the Jewish club at Cal Poly). So I guess you could say I’m a Jewish mother in training who’s trying to bring you into the kitchen, but I’ve got some amazing recipes that you really ought to have.

I’m starting off my weekly Rancer’s Recipes column with my fall favorite: pumpkin bread. My family makes it every year for all our neighbors back home (we’re talking like 20 loaves) and no one can ever get enough.

So clip this baby out because it’s a keeper!

Pumpkin Bread

3 1/3 cups flour

3 cups sugar

1 tsp nutmeg

1 tsp cinnamon

1 tsp allspice

1/2 tsp cloves

1 tsp baking soda

1 1/2 tsp salt

1 cup vegetable oil

4 eggs

2/3 cup water

1 can pumpkin (about 1 2/3 cups)


Mix all of the above ingredients well and pour into two greased loaf pans (9 x 5). Bake at 300 degrees for 1 hour 10 minutes. DO NOT over-bake.



Emily’s cooking tip of the week:

Always check on anything you’re cooking about five to 10 minutes before the recipe says it should be done. Over-cooking makes food dry and flavor can be lost. If anything, go for slightly undercooked and sorta gooey.

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