Preheat over to 350˚ F.

Butter a 9" X 5" inch loaf pan, line with parchment paper, and butter the parchment paper.

In a large bowl, combine the flour, sugars, baking powder, baking soda and salt.

In a separate bowl, whisk together the eggs, buttermilk, pumpkin, coconut oil, and vanilla extract. Make a well in the center of the dry ingredients and pour in the eggs and buttermilk liquid. Using a rubber spatula, stir the wet and dry ingredients together until the flour mixture is completely incorporated into the liquid.

Gently fold in the the dried cranberries and chocolate chips. Pour the batter into the prepared pan and bake for 65-75 minutes or until a tester inserted in the center comes out clean.

Cool in the pan for 10 minutes, and remove to continue cooling on a wire rack.