Preheat the oven to 350 degrees F. Grease two 9 x 5-inch loaf pans, or line them with parchment paper. I prefer to line with parchment paper to ensure the bread comes out easier when inverting the pans.

Combine the flours, spices, baking soda, and salt in a large bowl. In a separate bowl, beat together the sugar, pumpkin, eggs, yogurt, and milk until just blended.

Combine the wet ingredients with the dry until just moistened, then fold in the cranberries.

Pour the batter into the prepared pans and bake for about 60 minutes, or until a tester comes out clean. Let the bread rest for a few minutes, then remove it from the pan and cool on a wire rack.