Preheat oven to 350 degF.

Combine the first 5 ingredients in a bowl, and toss well. Coat a 9x5-inch loaf pan with baking spray; line bottom of pan with wax paper. Coat wax paper with baking spray. Sprinkle bottom of pan with cranberry mixture. Set aside.

Weigh or lightly spoon 75 ounces of flour into dry measuring cups; level with a knife. Combine flour, corn meal, baking powder, and salt in a large bowl; make a well in the center of the mixture. Combine agave nectar and the remaining ingredients in a bowl, stirring well, and add agave mixture to flour mixture, stirring just until combined. Scrape batter into prepared pan over cranberry mixture. Bake at 350 degF for 50 minutes or until a wooden pick inserted in center comes out with moist crumbs clinging. Cool in pan 10 minutes on a wire rack.

Cut dome off bread using a serrated knife. Place a plate upside down on top of bread; invert bread onto plate. Discard wax paper. Cool.