Preheat the oven to 350F. Lightly grease a baking dish (I used a 9 x 9 x 2 inches pan).
Cut loaf of bread into 1-inch cubes, leaving crusts on. Spread into an even layer on one large baking sheet and bake for 10-12 minutes until bread is lightly toasted and dry throughout.
Meanwhile, heat a large skillet over medium high heat. Add the olive oil, onion, pumpkin, maple syrup, cinnamon and nutmeg and cook for 10 minutes. Stirring often until the pumpkin has softened slightly and the onions are transplant and fragrant.
Next, stir in the celery, mushrooms, garlic, season with salt and pepper and continue to cook for another 10 minutes until the pumpkin is fork tender (not mushy). Stir in the rosemary, sage and thyme and cook for another minute. Remove from heat and set aside.
In a large mixing bowl, add in toasted bread chunks, vegetable broth, melted butter, pumpkin mixture, cranberries and gently toss to coat. Pour the stuffing mixture into your prepared baking dish.
Cover the baking dish with foil and bake for 35-40 minutes. Remove foil and continue baking for another 10-15 minutes or until the stuffing is golden on top. Serve warm as a side to your Thanksgiving dinner, drizzled with gravy.