Preheat oven to 350°F. Spray a 9x5-inch loaf pan with nonstick baking spray containing flour. Cut a piece of parchment to a 9x5-inch rectangle and lay in the bottom of the pan.

In a large bowl, add both flours, cinnamon, nutmeg, cloves, baking powder, baking soda and salt. Whisk together to combine. Set aside.

In a large bowl, add the maple syrup, brown sugar, applesauce, oil, eggs and vanilla. Whisk well until completely combined.

Stir in the sweet potatoes then the flour mixture, just until combined and evenly moistened preferably using a dough whisk to avoid over mixing. Gently fold in the cranberries and pecans.

Scrape batter into prepared pan and bake in center of preheated oven for approximately 1 hour and 20 minutes or until a tester inserted in the center comes out clean.

Remove loaf from oven and cool in loaf pan for 15 minutes on a wire rack. Invert and turn bread out onto wire rack to cool completely.