Instructions

1. 1

   Preheat oven to 350°F (175°C). Lightly grease and flour a 9x5-inch loaf pan, or line with parchment paper.

2. 2

   In a large bowl, whisk together flour, granulated sugar, brown sugar, baking soda, baking powder, salt, cinnamon, nutmeg, and optional cloves until no brown sugar lumps remain.

3. 3

   In a separate medium bowl, whisk together pumpkin puree, vegetable oil, eggs, and vanilla extract until well combined and smooth.

4. 4

   Pour wet ingredients into dry ingredients and stir with a spatula until just combined. Be careful not to overmix.

5. 5

   Gently fold in dried cranberries and chopped pecans until evenly distributed.

6. 6

   Pour batter into prepared loaf pan, spreading evenly.

7. 7

   Bake for 55-65 minutes until a toothpick inserted in center comes out clean or with a few moist crumbs.

8. 8

   Tent with aluminum foil if top browns too quickly.

9. 9

   Let bread cool in pan on wire rack for 10-15 minutes before removing from pan.

10. 10

    Cool completely on wire rack before slicing to prevent crumbling.