Preheat oven to 350ºF. Grease two loaf pans, (8x4 or 9x5). 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.