Preheat oven to 350 F. Prepare baking pan. Spray a 9 inch loaf pan with cooking spray. Line with parchment paper down the long side of the pan leaving a few inches to hang over either side.
In a large an electric/stand mixer combine the dry ingredients on low speed: flour, salt, cinnamon, nutmeg, baking soda, and baking powder.
Add the room temperature vegan butter to the bowl. Mix on medium-low speed for about a minute, until the mixture resembles sand.
Add the vegan buttermilk, and vanilla extract. Mix on medium-high speed until combined.
Fold in the raisins, cranberries, cherries, and chopped walnuts by turning to low speed, and incorporating throughout the batter.
Transfer the batter to the prepared baking pan. Smooth over the top.
Bake for 55-60 minutes or until a toothpick inserted into the center comes out clean.
Allow to cool in the pan for 10 minutes. Then transfer to a cooling rack to cool completely before slicing.