Belly Up to the Chuckwagon

"The Hunters' Supper" by Frederic Remington

When families, friends, and food gather there's sure to be laughter, conversation, and fun—whatever the time or place. Back in the days when settlers made their way out west there may have been a train robbery, cattle rustling, or dustup at the local saloon, but folks did settle around camp fires and kitchen tables to share the day-to-day news as well as spicier tidbits.

A WylderChristmas, set in the Wyoming territory in December 1878, features a holiday celebration. Every family in town contributes to the festive food tables—the way many of us do potluck dinners now. Gertie, one of Wylder’s most helpful citizens, bakes one of her family’s treasured treats. Her pumpkin bread is praise-worthy and loved by all.

I bake pumpkin bread a few times each year so I’m sharing my recipe with you. It may not be as great as Gertie’s, but I hope it adds some goodness to your table!  

Pumpkin Bread  

½ cup vegetable oil

2 eggs

½ cup light brown sugar

½ cup sugar

1 ½ teaspoons vanilla

1 cup canned pumpkin

1 ½ cups flour

1 teaspoon baking soda

1 teaspoon baking powder

2 teaspoons cinnamon

½ teaspoon nutmeg

¼ teaspoon salt

¼ cup almond milk (you can use your milk of choice here)

Preheat your oven to 350 degrees.

Grease and lightly flour a bread pan.

Combine wet ingredients in one bowl.

Combine dry ingredients in a second bowl.

Add the dry ingredients to the wet ingredients and mix until the batter is smooth.

Pour into bread pan.

Place pan in the oven and bake for about an hour. When you’re getting close to the full hour, check for doneness by inserting a knife near the center. When the knife comes out clean, the bread is done.

Cool on a wire rack before cutting.

Inside tip: I bake an extra loaf or two to use for toast or even French toast! Yum!