John and Erin Headley operate a small cranberry bog deep in New Jersey’s Pine Barrens. John works with the Philip E. Marucci Center for Blueberry and Cranberry Research and Extension in Washington Township, Burlington County, where researchers from Rutgers University work to combat pest and disease problems and study the many health benefits of cranberries.
Cranberries are a family business in New Jersey, with many generations running seasonal farms in the Pine Barrens. You can read more about that here.
Erin Headley’s Cranberry Pumpkin Bread recipe highlights the tart taste of the fruit by pairing it with pumpkin and spices to add a bit of smoothness and a popular flavor.
This is a Headley family favorite that goes great with a hot cup of coffee on an autumn afternoon. The recipe makes two loaves.
Cranberry Pumpkin Bread
3 cups flour
1 Tbs. + 2 tsp. pumpkin pie spice
2 tsp. baking soda
1 ½ tsp. salt
3 cups granulated sugar
1 15-ounce can 100% pure pumpkin
4 large eggs
1 cup vegetable oil
½ cup orange juice
1 cup fresh cranberries
Optional: ¾ cup walnut pieces
Preheat oven to 350°F. Grease and flour two 9”x5” loaf pans.
In a large bowl, combine flour, pumpkin pie spice, baking soda and salt.
In a separate bowl, combine sugar, pumpkin, eggs, oil and orange juice; beat until blended.
Add pumpkin mixture to flour mixture and stir until just moistened. Fold in cranberries and, if desired, walnuts. Spoon batter into loaf pans.
Bake until wooden pick inserted in the center comes out clean, 60-65 minutes. Cool in pans on wire racks for 10 minutes. Remove from pans and cool completely on racks.
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