Pumpkin Banana Bread

Preheat oven to 350ºF. Grease two loaf pans, (8×4 or 9×5).

Whisk flour, baking soda, salt, baking powder, and spices together. In another bowl, beat sugars, oil, and eggs until combined. Add pumpkin and banana; mix well. Stir in flour mixture. Fold in pecans.

Divide batter evenly between pans. Bake for 45–60 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs. If the tops are browning more than you’d like, tent with foil towards the end of baking.

Cool in pans for 5 minutes. Run a knife around the edge and pop out of pans. Cool on a wire cooling rack.

Serve warm or at room temperature. Wrap bread in foil to store.