Winter Blogfest: Sarita Leone

This post is part of Long and Short Reviews’ Winter Blogfest. Leave a comment for a chance to win a digital copy of Sterling’s Way.

Pumpkin Bread

The holidays are a time for family, fun—and food! Families and friends gather around kitchen or dining room tables and spend hours catching up. Good times, right? 

That is the way things are now, but it is also part of holiday celebrations that took place in the frontier days of the wild west. Sure, there may have been a train robbery, cattle rustling, or dustup at the local saloon thrown in, but back in the day families did settle around camp fires and kitchen tables to share the joy and tastes of the season. 

A Wylder Christmas, 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 for our festivities, too, so I’m sharing my recipe with you. It may not be as great as Gertie’s, but I hope it adds some cheer to your holiday 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
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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!   

Can a Christmas miracle bring a southern belle into the arms of a Union soldier?

Violet Bloom leaves Charleston to come west as a mail-order bride. But when she steps off the stagecoach, she&’s greeted by tragic news. She vows to begin anew in Wylder, to lay haunting memories to rest, and find peace.

Former Union soldier Thomas Harvey’s dreams of homesteading are crushed, along with his heart, at the passing of his wife. He moves to town and struggles to survive—not for himself, but for his spirited young daughter.

After Thomas rescues Violet during a snowstorm, neither has any thought of romance. But Christmas magic is in the air. It’s a time of forgiveness and new beginnings—even for lost souls.

Sarita Leone loves happy endings—in life and on the page.

When she’s not busy writing her next novel, this adventure-loving yoga teacher likes to hike, travel, and dance beneath the stars. She studies languages, enjoys making a mess in the kitchen, and never says “no” to fun. Finding pockets of peace everywhere she goes, this author plans to make every moment of this journey count.

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  1. Wow, this pumpkin bread sounds good! I’m saving this recipe for later.

  2. festive recipe

  3. You use the pumpkin bread for French Toast?!!? Wow! I never thought of using anything else except regular white or wheat bread. I HAVE to try that. And thank you for sharing a recipe that uses canned pumpkin instead of having to cook the whole thing from scratch. Tried it once- never again. LOL
    The blurb for your book sounds wonderful!!! Thanks for posting and sharing. 🙂

  4. I would have never thought of using pumpkin bread, but I bet it’s really good. Now I’m thinking of other things I can use for French toast… hmmm.. banana bread… cinnamon/raisin bread…. hmmmm…. Thanks for the recipe! I love baking (and my husband says he loves eating, so we’re a good match….lol).

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