Preheat oven to 350 degrees. Coat a 9x5 inch loaf pan with baking spray or grease and flour it.
Combine dry ingredients in a medium bowl: flour, baking soda, salt, cinnamon, nutmeg, and cloves.Add in the dried cranberries so they are coated with the flour mixture. Adding them now helps the fruit to be evenly distributed in the batter and not sink to the bottom. If you are using fresh cranberries (you will use double the amount listed in the recipe), add them once your batter is combined so you don't crush the fruit.
In a large bowl, whisk together: pumpkin puree, eggs, coconut oil, orange juice and sugar until combined.
No need for a stand or electric mixer for this recipe. A wooden spoon works well. Gradually add the dry ingredients to the wet and mix until just combined. As stated above this would be the time to add fresh cranberries if you are using them in place of the dried.
Pour batter into prepared baking pan and top with additional cranberries, if desired. Bake for 55-60 minutes, or until a toothpick inserted in the center comes out clean.
Remove from oven and allow to cool in pan for five minutes and then remove to a cooling rack to cool completely before slicing.