Whisk 2 2/3 cup of flour with the cinnamon, nutmeg and salt and set aside.
Pour the water into a small bowl and sprinkle the yeast on top of it. Whisk with a fork and set aside until creamy - about 5 minutes.
In a stand mixer with the paddle attachment cream the butter and sugar together on medium speed. Add the pumpkin and egg and beat until blended. Mixture will look curdled.
Set the mixer to low and add the yeast, then add the flour mixture 1/2 cup at a time until it starts to form a dough and comes together. Scrape the dough off the paddle and switch it out for the dough hook. (If your dough doesn't come together, add 1-2 more tablespoons of flour).
Mix /kneed on a medium low speed for 10-15 minutes, scraping the sides and hook occasionally with a rubber spatula. Dough will be soft and sticky. Add the walnuts, raisins and dried cranberries and mix on low to combine it with the dough, about 1 minute. Add the fresh cranberries and mix gently just to incorporate.
Scrape the dough into a lightly oiled bowl, cover tightly with plastic wrap and let rise for 2 hours or until doubled in size.
When the dough has doubled, fold it over on itself a few times to deflate, wrap it tightly and refrigerate overnight.
At least 6 hours before you want to begin baking, remove the dough from the refrigerator and let it come to 64 degrees on an instant read thermometer (about 3-4 hours). Dough will be a little cool and spongy.
Lightly butter three 5 3/4 x 3 1/4 x 2 inch loaf pans.
Working on a lightly floured surface, divide the dough into three equal pieces and pat each into a 5x7 rectangle. Starting at the short end, roll the dough toward you and seal the seam by pressing it with your fingertips. Place each roll, seam side down into the pans.
Cover the pans lightly with a kitchen towel and allow to rise at room temperature for 1 1/2 to 2 hours or until nearly doubled in size.
Place the oven rack in the center of the oven and preheat the oven to 350 degrees. Bake the loaves for about 35 minutes or until deep golden brown. Remove from the oven and cool on a rack for 5 minutes before turning the breads out of the pans to cool completely.