Quick Breads: Golden Pumpkin Loaf

Makes 1 large loaf
2 cups all-purpose flour
3/4 cup yellow cornmeal
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
3/4 teaspoon kosher salt
1 1/2 teaspoons ground ginger
1/2 teaspoon ground cardamom 
1/2 teaspoon nutmeg or mace 
3 large eggs
1 1/4 cups dark brown sugar, packed
3/4 cup granulated sugar
1 1/2 cups pumpkin puree
2 teaspoons vanilla extract
6 tablespoons canola oil
1 cup dried cranberries
1 cup chopped walnuts
Preheat oven to 350 degrees.
Butter a 9x5 inch loaf pan, and line bottom and long sides with parchment paper.
Mix together flour, cornmeal, baking powder, baking soda, salt and spices in a medium bowl.
In the bowl of an electric mixer, beat the eggs, and both sugars on medium-high speed until creamy and thick, for about 3 minutes. Reduce the speed, then add the pumpkin, vanilla and oil and continue mixing until smooth.
On low speed, slowly add the dry ingredients a little at a time, mixing only until the flour just disappears. Remove the bowl from the mixer. Scrape the bowl from the bottom and fold in the cranberries and walnuts. Transfer to prepared pans.

Bake for 60 to 70 minutes, or until loaf is well browned and a knife inserted emerges clean from the center. Cool in pan for 15 minutes before turning out.