Preheat oven to 180°C. Lightly coat a 23 x 13 cm loaf pan with non-stick cooking spray.
Sift together flour, ginger, cinnamon, bicarbonate of soda and salt in a medium bowl. Stir pumpkin, sugar, oil, eggs and vanilla essence until smooth in another medium bowl. Stir into flour mixture just until evenly moistened. Stir in the walnuts and cranberries. Spoon into prepared pan.
Bake until a toothpick inserted in the centre comes out clean, about 45 minutes. Turn out onto a wire rack to cool.
Quick breads such as Cranberry-Walnut Pumpkin Bread make welcome gifts. They're called quick breads because they don't contain yeast, so no rising time is required. This means that you can prepare a loaf for the oven in minutes.