Preheat the oven to 350 degrees F. Lightly grease, spray, or line with parchment paper an 8-inch loaf pan. Set aside
In a bowl, mix the flour, baking powder, baking soda, salt, cinnamon, ginger powder, pumpkin pie spice, and nutmeg.
In a second large bowl, combine canned pumpkin puree, brown sugar, and mashed bananas.
Add the wet ingredients to the dry ingredients. Mix with a spatula until well-combined and there are no dry spots. Fold in the pecans.
Pour pumpkin banana bread mix into the prepared loaf pan. Add more chopped pecans on top.
Bake for 50-60 minutes. Bake for an additional 10-20 minutes if the banana bread hasn’t cooked all the way through. You can test this by using a toothpick and inserting it into the center. If it comes out clean, it’s done.
Cool for 10 minutes, transfer to a cooling rack to cool for another 30 minutes.
Feel free to add more of your favorites spices (cinnamon, nutmeg, ginger, etc.), or hold back. I am a bit of a cinnamon lover so sometimes I'll add a couple of additional dashes into the loaf!
If storing the bread in the fridge, first wrap in plastic wrap to prevent the loaf from drying out. It should last for about a week or so. If storing the bread on the counter, transfer the loaf to a storage container with a lid. It will last for up to 4 days.