1-Preheat: Set your oven to 350°F.

2-Prep pans: Grease two 8×4 inch loaf pans and line them with parchment paper. Set aside.

3-Whisk the dry ingredients: In a large bowl, whisk together flour, salt, baking powder, baking soda, and pumpkin pie spice. Set aside.

4-Mix the wet ingredients: In a medium bowl, whisk together canned pumpkin, brown sugar, granulated sugar, applesauce or oil, eggs, and vanilla extract.

5-Combine wet into dry: Stir the wet mixture into the dry mixture. Mix just until moistened and combined. If you overmix, your loaf may turn dense.

6-Add the mix-ins: Fold in dried cranberries and chopped toasted pecans. If you want a prettier top, reserve a small amount of pecans for topping.

7-Fill the pans: Pour half the batter into each prepared loaf pan.

8-Bake: Bake for 50 to 55 minutes, or until a toothpick inserted in the center comes out clean.

9-Cool correctly: Cool for 10 minutes in the pan, then transfer to a wire rack to cool completely.