F all glamping trips are the perfect time of the year to bake and enjoy the quintessential fall flavor, pumpkin! The leaves are changing color, while the air is turning cooler making it the perfect season to use the oven and warm up that glamper! The Cinnamon Raisin Bread recipe can be made ahead of time and stored in a cooler until you’re ready to bake! Warm bread with homemade butter pairs well with a hot beverage and the Pumpkin Simple Syrup can be drizzled in coffee or on top of a slice of cinnamon raisin!
These warm fall inspired recipes can be enjoyed early in the morning or late in the afternoon as a snack between meals. To create a vintage inspired atmosphere, like the 1971 Swiss Colony glamper, design a table-scape with a vintage plaid apron, flowers, and antlers.^
The Gourmet Glamping team, Lauren Hedenkamp and Sarah Terranova, became fast friends in Italy. They met studying in the same art and photo program and bonded quickly over their love of art and food. Lauren’s vintage camper Ellie serves as the backdrop for Gourmet Glamping.
1 1/4 Cup Water
1 Cup Granulated Sugar
1 Cup Light Brown Sugar
2 Teaspoons Cinnamon
1/4 Teaspoon Ground Ginger
1/4 Teaspoon Ground Nutmeg
1/8 Teaspoon Ground Cloves
1/8 Teaspoon Allspice
1/4 Cup Pumpkin Puree
Jar with Lid
1. Combine water and sugars in a medium saucepan. Bring mixture to a boil and let simmer until sugars are fully dissolved, about 3 minutes.
2. Whisk in all the spices and pumpkin puree and continue simmering for 10 minutes, don’t let it come to a boil.
3. Pour syrup into a container or glass jar for storing in the fridge.
Syrup can be kept in the fridge for up to 4-6 weeks.
Jar with Lid
1. Pour cream into a jar and tighten the lid.
2. Shake the jar for several minutes until cream turns into butter. Store in fridge until ready to enjoy!
1. Stir together warm water and yeast until yeast is dissolved. In a large bowl stir flour, sugar, oil, salt, raisins, and cinnamon until combined.
2. Transfer mixture to a greased loaf pan. Cover with a tea towel and let stand in a warm place for one hour.
3. Cover pan with nonstick foil and chill overnight. When ready to bake, let dough stand uncovered at room temperature for 30 minutes.
4. Preheat oven to 425 F. Bake about 35 minutes or until top is golden and bread sounds hollow when lightly tapped. Cover loaf loosely with foil for the last 15 minutes to prevent over browning. Cool on wire rack.
Make dough ahead of your glamping trip. Refrigerate in a greased loaf pan and when ready let dough sit out uncovered for 30 minutes prior to baking.
Words Lauren Hedenkamp Photos Sarah Terranova