Preheat the Oven

1. Set your oven to 350°F (175°C) and allow it to preheat while you prepare the batter.

Mix the Dry Ingredients

1. In a large mixing bowl, whisk together the flour, cinnamon, pumpkin pie spice, cardamom, baking soda, and salt. Once thoroughly combined, set the bowl aside for later use.

Combine the Wet Ingredients

1. In a medium bowl, whisk the sugar, oil, eggs, pumpkin, vanilla extract, orange zest, and orange juice until the mixture is smooth and well-blended.

Incorporate the Wet and Dry Ingredients

1. Pour the wet mixture into the bowl with the dry ingredients. Gently whisk them together until just combined. Be careful not to overmix; stop as soon as all the ingredients are incorporated.

Prepare the Cranberries

1. In a small bowl, toss the dried cranberries with one tablespoon of flour. Ensure the cranberries are evenly coated to prevent them from sinking during baking.

Fold in the Cranberries

1. Gently fold the cranberry mixture into the batter using a spatula. Mix carefully to maintain the batter’s lightness.

Pour Batter into Loaf Pans

1. Grease two loaf pans thoroughly. Divide the batter evenly between the pans, smoothing the tops to ensure an even bake.

Bake the Loaves

1. Place the loaf pans in the preheated oven and bake for 50–55 minutes. Check for doneness by inserting a toothpick into the center of each loaf. If it comes out clean, the bread is ready.

Cool and Remove from Pans

1. Allow the loaves to cool in their pans for 20 minutes. Then, carefully remove them from the pans and transfer them to a wire rack to cool completely before serving. Enjoy your delicious pumpkin cranberry bread!