Preheat the oven to 375 F and line a loaf pan with parchment paper, very lightly greased with coconut oil

In a large mixing bowl, sift together the flours, baking soda, and cinnamon.

Next, add in the pumpkin, coconut oil, and maple syrup and thoroughly combine.

For the gelatin egg (sub 3 regular eggs) place a small pot on the stove with 3/4 cup of water and lightly sprinkle in the 3 tbsp of gelatin. You don’t want any clumps. Allow the gelatin to bloom for 2-3 minutes. Turn the stove on low heat to let the gelatin melt. This will take 1-2 minutes. Remove the mixture from the stove and use a whisk or milk frother to vigorously whisk the mixture until it’s frothy. Immediately add the gelatin egg to the pumpkin mixture and stir together.

Fold in the cranberries to the dough until evenly dispersed.

Spoon the mixture into the prepared baking pan and flatten with a rubber spatula or spoon. Bake for 40 minutes or until the bread is firm, and not wet when poked with a knife or toothpick.

Transfer to a cooling rack and allow the bread to cool for 45-60 minutes so it sets before slicing. This bread needs time to set!

While the bread is cooling, make the frosting by combining all of the ingredients (reserving some of the orange zest for topping) in a bowl and mix well. Set aside.

Once the bread is cooled and firmed top with the frosting and finish with additional orange zest if desired. Slice and enjoy!