Preheat the oven to 350ºF. Butter and flour a 1 pound loaf pan, either a 9x5-inch loaf pan (like this Nordic Ware pan on Amazon) or for a taller loaf, use an 8.5x4.5" tall loaf pan (like this Oxo pan on Amazon). Line the bottom with a rectangle of parchment. Set aside.
In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves. Set aside.
In a separate bowl, whisk together the pumpkin purée, oil, granulated sugar, brown sugar, eggs, and vanilla.
Pour the wet mixture over the dry ingredients. Stir the ingredients just to combine them. Don't over mix. Fold in the flour-coated dried cranberries.
Pour the batter into the prepared pan and smooth it out. Bang the pan on the counter to help remove any air pockets.
Bake the pumpkin cake until a cake tester inserted into the centre comes out clean. This takes about 1 hour 15 minutes. Keep checking it every so often after an hour of baking.
Place the pan of baked pumpkin bread on a cooling rack and let it cool for 15 minutes before unmolding it on the rack to cool completely.