Preheat oven to 350 degrees Fahrenheit. Spray a loaf pan with cooking spray, then line with parchment paper. Spray parchment paper with cooking spray. Set aside.

Begin by making the batter. Combine eggs, sugar, canola oil, banana and pineapple in a large bowl. Set aside. In a medium bowl, sift together flour, baking powder, cinnamon, nutmeg and salt. Add dry ingredients to egg mixture and stir until combined. Fold in pecans. Pour batter into loaf pan and place in oven. Bake for 1 hour to 1 hour 20 minutes, or until a toothpick inserted in the center comes out clean. If top begins to brown too much, cover with aluminum foil while the bread finished baking.

As the bread is getting towards the end of its baking time, make the cream cheese frosting. Using an electric mixer, combine all frosting ingredients in a small bowl. Mix until all ingredients are well-incorporated. Set aside until bread is done baking and has cooled most of the way. Do not refrigerate, because it will make the frosting too hard to spread onto the bread.

Once bread has cooled, remove from pan. Spread frosting over top and sprinkle with additional ½ cup of toasted pecans and serve. Refrigerate frosted loaf if not eating the whole thing right away.