Vegan Pumpkin Cranberry Bread

From ThisBlueWiki

Adapted from http://www.food.com/recipe/vegan-cranberry-pumpkin-bread-143246

• 2 cups whole raw cranberries
• chopped pecans, 3/4 cup (optional)
• 1 1/2 cups white flour
• 1/4 cup cornmeal
• 3/4 cup granulated sugar
• 1/2 teaspoon salt
• 1 teaspoon baking soda
• 1/4 teaspoon baking powder
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• 1 cup canned pumpkin puree (about 3/5 a 14oz can)
• 5 Tbsp vegetable oil (I like 4 Tbsp melted coconut oil, 1 Tbsp other -- peanut, canola, 'vegetable')
• grated zest of 1 medium orange (about 2 tsp)
• juice of 1/2 to 1 medium orange (about 3 Tbsp)

Directions:

1. Preheat oven to 350 degrees. Lightly grease a 4.5x8.5 or slightly larger loaf pan.
2. Coarsely chop cranberries until roughly quartered. Transfer the cranberries to a small bowl.
3. Thoroughly sift together the dry ingredients except pecans: flour, cornmeal, sugar, salt, baking soda and baking powder, and spices.
4. In a large mixing bowl, mix together the wet ingredients: pumpkin, oil, OJ and zest.
5. Add the dry ingredients to the mixing bowl, using the muffin method to combine (e.g., mix as little as possible, leaving the batter airy and light). Fold in cranberries and pecans. Scrape the batter into the prepared pan.
6. Bake until the bread has shrunk slightly away from the sides of the pan and a tester inserted in the center comes out clean (about 55-65 minutes, as low as 45 minutes in a 9x9 square pan). If you cool it in the pan briefly (for about 5 minutes) it will be easier to remove it from the pan, but do not leave it sitting in the pan too long or it will get soggy on the bottom. Turn onto a rack to cool completely before putting in a airtight container, where it will keep for about 4 days, after which it begins to dry out.