Preheat your oven to 350°F (175°C) and grease a loaf pan.
In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
In a separate bowl, mix together the pumpkin puree, plant-based milk, maple syrup, and vegetable oil.
Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix.
Gently fold in the dried cranberries.
Pour the batter into the prepared loaf pan and smooth the top.
Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
Allow the bread to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Enjoy!
