- Preheat the oven Grease and flour a 9×5-inch loaf pan, tapping out any excess flour.
- In a small bowl, toss together pecans, cranberries, and 2 tablespoons of the flour and set aside. In a large bowl, whisk together the remaining 1 cup plus 6 tablespoons flour, baking powder, salt, brown sugar, cinnamon, nutmeg, and ginger. Make a well in the center and add sweet potatoes, eggs, melted butter, and milk. With a wooden spoon, stir batter until just combined. Gently fold in the nut mixture.
- Spoon batter evenly the loaf pan. Bake until a toothpick inserted in the center comes out clean, 50 to 60 minutes. Let cool for 5 minutes in pan, then turn out onto a wire rack to cool slightly. Serve warm.