ingredients required for this recipe : 2 cups whole raw cranberries 1 1/2 cups white flour 1/4 cup cornmeal 3/4 cup granulated sugar 3/8 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 purée 5 tablespoons canola oil 2 teaspoons grated orange zest (the outermost part of the orange peel) 3 tablespoons water

Recipe: Preheat the oven to 350oF.

Chop the cranberries into quarters (may use a food processor) and set aside.

Mix the flour, cornmeal, sugar, salt, baking soda, baking powder, cinnamon, ginger, and cloves in a bowl and set aside.

In a large mixing bowl, mix the pumpkin, canola oil, orange zest, and water. Then gently stir in the dry ingredients that are required for this recipe and chopped cranberries.

Pour mixture into a lightly greased 9"- x 9"-inch baking pan, and bake for 40 to 50 minutes or until an inserted toothpick comes out clean. Allow bread to cool for about 5 minutes before removing from the pan, then place bread on a rack to completely cool before serving.