First, ignite your oven to 350°F (175°C), then grease a loaf pan measuring 9×5 inches.
In a sizable mixing bowl, merge the pumpkin puree, mashed bananas, granulated sugar, brown sugar, vegetable oil, eggs, and vanilla. Blend until smooth.
In a separate vessel, mix the flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves.
Gradually introduce this dry mixture to the wet mix, stirring lightly to combine. Avoid overmixing.
If desired, gently incorporate half a cup of chopped walnuts or chocolate chips.
Transfer the batter into the prepped loaf pan, spreading the top evenly.
Place in oven, baking for 60-70 minutes, checking with a toothpick until it comes out mostly clean.
If browning too quickly on top, loosely tent with foil for the last 20 minutes.
Once baked, allow to cool in the pan for about 10 minutes, then elevate to a wire rack for complete cooling.
Offering suggestions include enjoying plain, with butter, or toasted as desired.
