Grease and line an 8×4 inch loaf pan. Preheat the oven to 350 degrees F.
Mix flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, ginger, granulated sugar, and brown sugar in a bowl.
In another bowl, mix olive oil, vanilla extract, eggs, pumpkin puree, and banana puree.
Mix dry ingredients with wet ingredients until just combined.
Fold in the chopped pecans.
Pour the batter in the prepared pan.
Bake the bread for 50-55 minutes until a toothpick inserted into it comes out clean. Remove the pan from the oven and let it rest for 10 minutes.
Once the Pumpkin Bread cools down completely, wrap it tightly in a plastic wrap. Store this bread at room temperature for about 3 days and then store it in the refrigerator for about 5 days. You can even freeze it! The best way to freeze this is to wrap it tightly in plastic wrap. Make sure you wrap it as tightly as possible, and there is no air left inside. Once you are done, put the bread in a ziplock bag or an airtight container and freeze it for about 2 to 3 months.