• Preheat oven to 350°F (176°C) and grease or line a 8-inch (20 cm) bread pan with parchment paper.
• In a large mixing bowl, whisk the flours, oats, baking powder, baking soda, cinnamon, ginger, and salt until combined. Add the orange juice, maple syrup, vanilla, banana, flax egg, and milk and stir until well combined. Fold in the cranberries to combine and pour into the bread pan and press the batter until it’s evenly distributed into the pan.
• Bake for 1 hour, or until golden brown and slightly cracked on top and a wooden toothpick comes out clean when inserted into the center of the loaf. Let cool for fifteen minutes and then remove from the pan and let cool on a wire rack.

FOR THE CRANBERRY SAUCE

• In a small sauce pan on medium heat, bring the cranberries, orange juice, and spices to a boil. Reduce the heat to low and simmer until the cranberries have popped and the mixture thickens. Remove from the heat and let cool It will thicken even more as it cools. Spread over the entire loaf or individual pieces.