Preheat oven to 350°, grease and flour a 9 x 5 loaf pan.

Combine in large bowl: 1 1⁄2 cups all-purpose flour.1 teaspoon baking soda.1⁄4 teaspoon baking powder.1 teaspoon salt.1 1⁄2 teaspoons ground cinnamon.1 teaspoon ground ginger.

Combine in a small bowl:.1⁄3 cup milk.1⁄2 teaspoon vanilla extract.

Beat in a large bowl until fluffy:.6 tablespoons (3⁄4 stick) butter.3/4 cup sugar plus 1⁄ 3 cup packed brown sugar.

Beat in one at a time:.2 large eggs.

Add and beat on low speed just until blended:.1 cup pumpkin puree.

Add the flour mixture in 3 parts, alternating with the.milk mixture, beating on low speed or stirring with a.rubber spatula until smooth and scraping the sides.of the bowl as necessary.

Fold in:.1⁄3 cup chocolate chips.1⁄3 cup dried cranberries.

Pour into the prepared pan and spread evenly. Bake.until a toothpick inserted in the center comes out.clean, about 1 hour. Let cool in the pan on a rack for.5 to 10 minutes before unmolding to cool completely on the rack.