Preheat the oven to 325°F (165°C). Grease the bottom and sides of a 9 × 5-inch loaf pan. Dust lightly with flour, tapping out any excess, and set aside.

Spread the chopped pecans evenly on a baking sheet. Toast in the preheated oven for 7 to 10 minutes, shaking the pan halfway through to ensure even browning. Remove from the oven and allow the pecans to cool completely.

In a medium mixing bowl, whisk together the flour, cornstarch, cinnamon, baking powder, and salt until thoroughly combined. Set aside.

In a small bowl, whisk the eggs with the vanilla extract until well blended. Set aside.

In the bowl of a stand mixer fitted with the paddle attachment, beat the butter, granulated sugar, brown sugar, and 1 tablespoon of espresso powder on medium speed for 2 to 3 minutes, or until the mixture is light and fluffy.

With the mixer running on low speed, gradually add the egg mixture, allowing it to incorporate fully before proceeding.

Add the dry ingredients in two additions, mixing on low speed just until combined after each addition. Increase the mixer speed to medium and beat for an additional 30 seconds to ensure a smooth batter.

Gently fold in ¾ cup of the toasted pecans and ¾ cup of the dried cranberries. Transfer the batter to the prepared loaf pan and smooth the surface with a spatula.

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, then remove and transfer to a wire rack to cool completely, at least 1 hour.

To prepare the glaze, whisk together the powdered sugar, milk, and remaining 2 teaspoons of espresso powder in a medium bowl until smooth.

Spoon the glaze evenly over the cooled cake, allowing it to drip naturally down the sides. Sprinkle the remaining ¼ cup pecans and ¼ cup cranberries over the glaze. Allow the glaze to set for approximately 20 minutes before slicing.