• 1 cup pecan pieces

• 2 cups whole raw cranberries

• 1-1/2 cups white flour

• 1/4 cup pecan meal

• 3/4 cup granulated sugar

• 1/2 tsp. salt

• 1 tsp. baking soda

• 1/4 tsp. baking powder

• 1/2 tsp. ground cinnamon

• 1/2 tsp. ground ginger

• 1/4 tsp. ground cloves

• 1 cup canned pumpkin purée

• 5 tbsp. canola oil

• 2 tsp. grated orange zest

• 3 tbsp. water

1. Preheat oven to 350°F.

2. Lightly spray a 9" square or round cake pan with vegetable oil. Use a food processor to process the cranberries a few times until approximately quartered (or chop by hand). Transfer the cranberries to a small bowl.

3. . Put flour, pecan meal, sugar, salt, baking soda, baking powder, cinnamon, ginger and cloves in food processor. Process briefly to blend.

4. In a large bowl, mix together pumpkin, oil, zest and water. Add the blended dry ingredients along with cranberries and pecans. Mix as little as possible, leaving batter airy and light. Scrape batter into prepared pan.

5. Bake until bread has shrunk slightly away from sides of pan and a tester inserted in center comes out clean (about 45 minutes, or 55 minutes if using a loaf pan).

6. Allow to cool for about 5 minutes. If left in pan too long, bottom of loaf will get soggy.

7. Turn out onto a rack to cool completely. Place in an airtight container. Keeps about 4, after which it will begin to dry out