Pre-heat oven to 350°F

Prepare two 9X5 inch loaf pans with baking spray or line them with parchment paper (I prefer the parchment paper method - the bread lifts right out)

Mash the avocado until it's smooth

Pour the rum into a bowl and add the cranberries to soak.

In a large bowl, combine: flour, cinnamon, nutmeg, cloves, baking soda, and salt.

In a large mixing bowl, combine: sugar, pumpkin, eggs, mashed avocado, vegetable oil, orange zest, and orange juice; beat until blended.

Add the pumpkin mixture to the flour mixture; stir until blended.

Gently fold in the cranberries.

Pour into the prepared pans.

Bake for 50 minutes to 1 hour - Check at 50 minutes. Bread is ready when a toothpick or dry spaghetti strand comes out with crumbs, but no batter. Cool in pans for 5 - 10 minutes. Remove from pans and place on cooling racks to cool completely.