Preheat your oven to 350°F. Lightly coat a 9x5x3-inch loaf pan with nonstick spray and set aside.

In a mixing bowl with a paddle attachment, or using an electric mixer, beat the softened butter on medium-high speed for about 30 seconds.

Add the granulated sugar and brown sugar, mixing until they are well combined.

Incorporate the buttermilk and baking powder, beating until the mixture is smooth.

Add the eggs and vanilla extract, beating until fully blended.

In a separate medium bowl, whisk together the flour, apple pie spice, and salt until well mixed.

Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined.

Gently fold in the shredded apples, chopped pecans, and dried cranberries.

Transfer the batter into the prepared loaf pan, spreading it evenly. Prepare the streusel topping.

In a small bowl, combine the brown sugar, flour, and apple pie spice. Use a pastry blender to cut in the butter until the mixture resembles coarse crumbs. Stir in the chopped pecans.

Sprinkle the streusel topping over the batter, pressing it gently into the surface.

Bake for 60 to 65 minutes, or until a wooden toothpick inserted near the center comes out clean.

Cool the bread in the pan on a wire rack for 10 minutes, then remove it from the pan and let it cool completely on the wire rack. For the best flavor, wrap and store the bread overnight before slicing.