In the bowl of a stand mixer, whisk the yeast and warm water. Then mix in ½ cup of flour and set aside for 10 minutes to allow the yeast to proof.
When the mixture is frothy, stir in the honey, orange infused olive oil, salt, and cinnamon.
Using the dough hook attachment, turn the mixer to low speed and gradually add the remaining flour.
Once the mixture forms a shaggy dough, let it keep kneading for 3-5 minutes until smooth. If not all the flour is able to work in, gradually add more water until it comes together. On the other hand, if it is too sticky, add a bit more flour.
Remove the dough from the bowl and lightly coat the bowl with orange olive oil. Place the dough back into the bowl and cover with a clean dish towel. Set aside for 1½-2 hours in a warm place to rise.
When the dough has doubled in size, transfer it to a lightly floured work surface or pastry cloth. Knead in the cranberries and pecans.
Form the dough into a ball and place it on a baking sheet lined with parchment paper and cornmeal.
Dampen the dish towel and place it over the loaf for another 30-45 minutes. Preheat oven to 350°F.
Use a bread lame or sharp knife to score the bread. Either cut an "X" across the top, one inch deep, or get creative with another pattern. This will allow room for the bread to expand without cracking.
Bake in the preheated oven for 35-45 minutes or until the top is golden brown and the loaf sounds hollow when tapped. Let cool before slicing.