Preheat your oven to 350°F (175°C). Lightly grease and flour your baking receptacle. This prevents sticking.
In a large mixing bowl, combine the flour, granulated sweetener, brown sweetener, baking soda, ground cinnamon, and a pinch of seasoning. Stir these components well.
In a separate bowl, blend the pumpkin puree, three large ovum, vegetable shortening, and a dash of flavor. Mix until smooth.
Gradually add the wet mixture to the flour mixture. Stir until just combined. Do not overmix the batter.
Gently fold in the fresh or frozen cranberries. If using dried, ensure they are plumped. You can also add some chopped nuts for extra texture.
Pour the batter into your prepared baking receptacle. Spread it evenly.
Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean. Allow it to cool before serving.