Preheat the oven to 350°F and line two 9x5 loaf pans with parchment paper, then coat with nonstick spray. Set aside
In the large bowl of a stand mixer, combine eggs, brown sugar, coconut oil, butter and vanilla, and beat on medium speed until well combined.
4 eggs, 1 cup light brown sugar, 1/3 cup coconut oil, 5 tablespoons unsalted butter, 1 teaspoon pure vanilla extract
In another large bowl, whisk together flour, pumpkin pie spice, baking powder, baking soda and salt.
3 1/2 cups all purpose flour, 3-4 teaspoons pumpkin pie spice, 2 teaspoons baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon salt
Add dry ingredients to the bowl of wet ingredients and mix on low speed until mostly combined. Add pumpkin and bananas and mix until well combined.
1 cup canned pumpkin, 1 cup overripe bananas
Add cranberries and stir until just combined.
2 1/2 cups dried cranberries
Divide the batter evenly between the two prepared loaf pans and bake for 45 minutes (or until the tops have started to brown) and then cover with foil and bake an additional 10 minutes (or until a toothpick or skewer inserted into the center comes out with only a moist crumb).
Let cool completely in pans, then remove, slice and serve. Enjoy!
Notes
Store wrapped with plastic wrap in an airtight container for up to a week.