10 Reasons Why We Love our VW “Westy”Camper with Pumpkin Raspberry Bread
Today’s post is 10 Reasons Why We Love our VW “Westy” Camper, along with a delicious Pumpkin Raspberry Bread recipe, perfect for summer and fall camping!
We recently went camping with dear friends over in the Sky Wilderness Area in Oregon, over the Fourth of July weekend. It’s where I celebrated my 51st birthday, as well, and it couldn’t have been a better day. Well, except our kids weren’t with us. We enjoyed a delicious Pumpkin Raspberry Bread for breakfast, but you can also try my friend Elise’s Pumpkin Bread, or My New Roots Grilled Pumpkin Bread with Honeycomb (how delicious is this?), or Averie Cooks The Best Raspberry Bread.
Our life is changing quickly, as the kids are grown and headed down their own paths. It’s all good, we have so much to be thankful for, seasons come and go, and it’s awesome to share it with dear friends.
My husband and I like to “simple camp.” That’s why we have a 1987 VW Westfalia camper van, which is perfect for 2, gets your bed off the ground, is easy to keep stock and head out for last-minute day or night trips, and so many more reasons.
Which, by the way, I had very little cell service for 4 days. It was wonderful. I seriously did not miss social media. Just saying …
10 reasons why we love our VW Westfalia “Westy” Camper:
1. Forces you to condense and simplify. What do you really need?
2. You can camp almost anywhere because of the size of the van.
3. Easy set up. Within minutes you can have the top popped, bed made, chairs turned around, awning out.
4. Gets you off the ground. For me, 75% of enjoying camping is getting off the ground. Once the top is popped up, you can stand up inside, dry camp, easy set up, small sink and fridge, you can keep keep most gear in the vehicle.
5. Easy back up into camp spots. Because of the size, it gives you many options. (As we hear fights from motor home owners as they are trying to back into their spots.)
6. You can turn the seats around–makes a great place to eat for 4 people. This is perfect, in case the weather is drizzly.
7. Great ventilation. We have screens in place in the front windows and one large one in the back of the van. Nice and cool sleeping! Ahhhh!
8. It’s a conversation piece. Universally loved. Represents freedom and happiness.
9. Easy storage. You can store your food inside, and we recommend getting a Camp Chef stove/oven like this one. I LOVE being able to bake a cake or delicious 9×13 one-pan-meal while out camping!
10. Oh, and you have to give it a name. Westfalias have so much personality, just like a boat. Our daughter named ours: Rosemary.
Pumpkin Raspberry Bread.
On my birthday morning, we surprised our friends with breakfast down by the river. We packed a picnic, and enjoyed the warm sunshine and a gorgeous view. I had made Pumpkin Raspberry Bread a few weeks back and froze a loaf for our trip.
Yes, pumpkin bread in July tastes mighty good.
The raspberries were from our garden.
We sat and enjoyed each other, and the great food, and reminisced about why we love camping so much.
Appetizers in the Westy.
Later that day we enjoyed appetizers … in the van. Pure delight!
Camping forces you to slow down. Both the destination and the trip are enjoyable for us when taking out our “Westy.”
There’s not a lot of hurrying, and in fact we drive pretty slowly, especially up those hills.
But it always feels right.
Take a peek at The Art of Simple’s inspiring post regarding social media, slowing down, and Tsh’s recent trip to Italy. People change out of inspiration or desparation. I’d rather be inspired, wouldn’t you?
Do you priortize trips to get away, slow down, and enjoy the outdoors?
Pumpkin Raspberry Bread
- 1/2 cup butter, softened
- 3/4 cup sugar
- 2 eggs
- 2 cups pumpkin
- 1 cup frozen or fresh raspberries
- 2 cups all-purpose flour
- 1 tsp. baking soda
- 1 tsp. baking powder
- 1 tsp. salt
- 1 tsp. vanilla
- Preheat oven to 350 degrees. Spray loaf pan(s) with nonstick cooking spray.
- Mix all ingredients together and stir with a wooden spoon. Pour into the loaf pan(s).
- Bake 35-50 minutes, depending on the size of the loaf pan(s), or until done.
- This recipe makes 4 small loaves or 1 large loaf. Adjust cooking time depending on size of pans.