Add flour and salt to large bowl of a stand mixer fitted with a dough hook.
Roughly chop dried cranberries and add to flour mixture. Stir to combine.
Add dried yeast to warm water and allow to proof for about 5 minutes or until starting to foam on top.
Add to flour mixture along with pumpkin puree and sunflower seeds.
Knead on speed 2 for about 5 minutes or until dough is well blended and forming into a smooth shiny ball.
Drizzle with olive oil, roll dough around until well covered. Cover bowl with plastic wrap and kitchen towel. Place in warm draft free place to rise for about 2 hours until dough has doubled in size.
Punch down and form into 2 or 3 balls. Place on parchment covered inverted baking sheet with space between for rising. Cover gently with oiled plastic wrap and allow to rise until almost doubled in size, 1-2 hours.
Preheat oven to 425°. Carefully remove plastic wrap and slice a few slits in the top of each loaf. Place baking sheet on lower rack of oven and reduce heat to 400°.
Bake 25-35 minutes depending on size of loaves until well browned.