Whisk together the dry ingredients and spices.
In a separate bowl, rub the orange zest into the sugars to infuse the flavor.
Whisk in the pumpkin puree, applesauce, eggs and vanilla until well incorporated.
Toss the chopped cranberries and pecans with the dry ingredient mixture to coat.
Add the wet mixture into dry mixture. Stir until well combined.
Coat 2 loaf pans with oil or cooking spray. Insert half sheet of parchment paper which overhang sides to help easily lift it out of the pan.
Split batter between the 2 prepped loaf pans. Scatter the rest of the toasted pecans over the top and bake in a 350°F oven for 50-55 minutes or until toothpick entered in center comes out clean.
Cool bread in pans for about 10 minutes.
Lift out of pans using parchment paper overhang onto a cooling rack. Cool completely before slicing.
Enjoy and don't forget to share!
