Pumpkin Cranberry Loaf

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1 stick unsalted butter, plus softened butter for the loaf pan

1 cup all-purpose flour, plus more for the loaf pan 

1 cup canned pure pumpkin puree 

1 cup loosely packed light brown sugar 

1/4 cup maple syrup 

1 teaspoon pure vanilla extract 

2 large eggs 

1 cup whole wheat flour 

2 teaspoons baking powder 

1 1/2 teaspoons pumpkin pie spice 

3/4 teaspoon kosher salt 

1/2 teaspoon baking soda 

1/2 cup cranberries, fresh or frozen  

2 tablespoons turbinado sugar