Preheat the oven to 375°F (190°C, or gas mark 5).

Lightly coat an 8 × 4-inch (20 × 10-cm) loaf pan with nonstick spray.

In a large bowl, whisk together the whole wheat pastry flour, cornmeal, baking powder, baking soda, and salt.

In a medium bowl, whisk together the nondairy milk, sour cream (or yogurt), canola oil, raw sugar, orange extract, and vanilla extract.

Fold the wet ingredients into the dry ingredients, being careful not to overmix.

Gently fold in the cranberries and pecans.

Pour the batter into the prepared loaf pan and smooth the top.

Bake for 45 to 50 minutes, or until a toothpick inserted into the center comes out clean.

Place on a wire rack, still in the pan, for about 15 minutes before transferring directly to the rack.

Let cool completely before slicing or storing.