It’s October, which means in the great state of New Jersey, it’s cranberry harvest time. In fact, this weekend marks the The 31st Annual Cranberry Festival in Chatsworth, NJ. Why a festival? Well, because New Jersey is currently the third largest cranberry producing area in the United states following Massachusetts and Wisconsin.
According to The Cranberry Institute, (yes, that’s a thing) the cranberry is one of the original North American fruits. Native Americans ate cranberries long before 1621. And, by the mid-17th century, New Englanders were also harvesting the berries, with references to “cranberry sauce” appearing regularly by 1700.
Cranberries are purported to have a ton of health benefits, but frankly, I just think the little suckers are tasty. Paired with the other seasonal favorite, the pumpkin? Even more fantastic.
What better way to harness the power of the pumpkin but with a little pumpkin cranberry bread?
- 2 eggs, slightly beaten
- 2 cups sugar
- 1/2 cup coconut oil
- 1 teaspoon vanilla extract
- 1 cup pumpkin (not pumpkin pie filling)
- 2 1/4 cups flour
- 1 tablespoon pumpkin pie spice
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup chopped cranberries
- Preheat oven to 350 degrees.
- Combine eggs, sugar, oil, vanilla, and pumpkin. Mix well.
- Add flour, spice, baking soda, and salt; stir just until moistened.
- Add cranberries.
- Spoon into 2 greased and floured 8x3.5x2.5 inch loaf pans.
- Bake 1 hour, or until toothpick inserted in center comes out clean.