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(Recipe makes 2 loaves).
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1. Roughly chop the dried cranberries, and put them in a small bowl. Soak them in the orange juice for 1 hour.
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2. Spread the walnuts on a microwave-safe plate and microwave them for about 2 minutes total in 30 second increments, stirring them with your fingers in between bursts, until they're toasted and fragrant. Then set them aside.
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3. Preheat the oven to 350 F. Butter (or spray with baking spray) two 9x5 loaf pans.
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4. Drain the orange juice from the cranberries into the bowl of a stand mixer. Add the eggs to the juice, and whisk until they're well beaten. Set cranberries aside for the moment.
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5. Add the pumpkin puree, sugar, vegetable oil, and vanilla to the eggs/orange juice; beat until well mixed, scraping down the bowl with a spatula if needed. Set aside.
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6. Combine the flour and remaining ingredients (all dry stuff) in a bowl, stirring until combined and breaking up any clumps.
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7. Add the flour mixture to the pumpkin mixture little by little, beating until smooth.
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8. Stir the cranberries and walnuts into the batter.
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9. Divide the batter between the two pans, and bake for 65-80 minutes or until a toothpick inserted into the center comes out clean.
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10. Cool the loaves for 10-15 minutes, then remove them from the pans. Let them finish cooling on a wire rack.
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11. Consume!
