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The Spokesman-Review Newspaper The Spokesman-Review

Wednesday, October 28, 2020  Spokane, Washington  Est. May 19, 1883
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An unabashedly chocolatey pumpkin bread is your next baking project

Fall is my favorite season, and the moment temperatures begin to drop, I find myself craving the pumpkin flavor and aroma that define autumn. It seems pumpkin is everywhere you turn this time of year – on every porch, in every latte. That popularity extends to baked goods, too, with plenty of recipes spotlighting everyone’s favorite gourd. So it came as a surprise to me that when I set out to find my perfect pumpkin bread formula as a college student, I was unable to track down a version that had everything I desired.

Mama Bear Moxie: At-home camp with my son is truly sweet

My middle child is really into baking, and I found myself looking for a cooking or baking camp that he could attend that same week. While there were camps in our area for kids, they all didn’t work out for one reason or another.

Then and Now: Jacobsen’s Bakery

Olaf A. Jacobsen was born in Norway in 1860 and arrived in Spokane in 1888. He started a bakery on the corner of College Avenue and North Ash Street in 1889. The building was also listed as the residence for Olaf and his wife, Mary. For almost a century, Spokane ate bread from the one-story baking plant on the north side.

Then and Now: Silver Loaf Baking Co.

Spokane was always a wheat town, anchored by its flouring mills, which supplied several large bakeries. One of the larger bakers was Silver Loaf Baking Company, which had a production plant on the north rim of the Spokane River gorge for almost 40 years.

Broiled frosting takes the cake

“The frosting will not melt under the hot sun. It is perfect for picnics, camping trips or any outdoor gathering.”