Pumpkin Cranberry Bread

• 1½ cups flour
• ½ teaspoon of salt
• 1 cup sugar 
• 1 teaspoon baking soda
• 1 cup pumpkin purée
• 1/3 cup melted butter
• 2 eggs, beaten
• ¼ cup water
• ½ teaspoon nutmeg
• ½ teaspoon cinnamon
• ¼ teaspoon ground cloves
• ½ teaspoon allspice
• 1 teaspoon ground ginger
• ½ cup chopped toasted walnuts or pecans
• ½ cup frozen cranberries (or more, if you like)

Preheat oven to 350°F. In a medium sized bowl, sift together the flour, salt, sugar, and baking soda. Mix the pumpkin, melted butter, eggs, 1/4 cup of water, and spices together, then combine with the dry ingredients, until just incorporated. Do not over-mix. Fold in the candied ginger and chopped nuts. Spoon mixture into a bread pan (or a muffin pan). Bake for 60-65 minutes if making a loaf and for 25-30 minutes if making muffins. Check for done-ness with a toothpick inserted into the center of a muffin. If it comes out clean, it's done. Cool on a rack.