Preheat the oven to 325°F (163°C). Grease the bottom and sides of a 9 x 5-inch loaf pan. Lightly dust with flour and tap out any excess.

Toast the pecans by spreading them evenly on a baking sheet and baking in the preheated oven for 7 to 10 minutes, or until they become fragrant. Shake the pan halfway through to ensure even toasting. Remove and allow to cool completely.

Prepare the dry mixture by whisking together the flour, cornstarch, cinnamon, baking powder, and salt in a medium bowl. Set aside.

In a small bowl, whisk the eggs and vanilla extract until well blended.

In a stand mixer fitted with the paddle attachment, beat the butter, granulated sugar, brown sugar, and 1 tablespoon of espresso powder until the mixture becomes light and fluffy (approximately 2–3 minutes). While mixing on low speed, gradually incorporate the egg and vanilla mixture.

Add the dry ingredients in two parts, beating on low speed until just combined. Then, increase the speed to medium and beat the batter for 30 seconds to ensure a smooth consistency.

Fold in 3/4 cup of the pecans and 3/4 cup of the cranberries with a spatula. Transfer the batter into the prepared loaf pan and smooth the top.

Bake for approximately 1 hour and 10 minutes, or until the top is golden and a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan for 5 minutes before transferring it to a wire rack. Let it cool completely (at least 1 hour) before glazing.

To prepare the glaze, whisk together the powdered sugar, milk, and remaining 2 teaspoons of espresso powder in a medium bowl until smooth. Pour the glaze over the cooled cake, allowing it to drip down the sides.

Finish by sprinkling the remaining 1/4 cup of pecans and 1/4 cup of cranberries over the top. Let the glaze set for approximately 20 minutes before slicing and serving.