• Preheat oven to 350°. Grease a loaf pan and line with a strip of parchment paper to help remove bread from pan after it has been baked.
• In a small bowl combine flour, baking soda, salt, cinnamon, pumpkin pie spice and both sugars.
• In a larger bowl combine mashed bananas, pumpkin, eggs, vegetable oil and vanilla extract.
• Carefully add dry ingredients to wet ingredients and fold in with spatula. Be careful not to over mix. Batter will be thick.

  Pour batter into prepared loaf pan and bake in preheated oven on middle rack for 45-55 minutes or until a toothpick inserted into the middle comes out clean or with just a few moist crumbs. If you find the bread is browning quicker than you would like tent a piece of foil and place over top. I find mine usually does brown quickly and will often tent with foil at around the 30 minute mark.
• Cool in loaf pan for 10-15 minutes and the remove to cool on wire rack.

Brown Butter Glaze

• While your bread is cooling on wire rack prepare your glaze. Add butter to a small saucepan and cook over low-medium heat until melted. Once completely melted turn the heat up to medium and cook butter until small brown flecks start appearing on the bottom and it becomes fragrant and darker in color. Once you reach this point immediately remove from heat and let cool slightly at room temperature. 10 minutes or so should do the trick.
• Add in powdered sugar and combine to make a smooth, thick glaze. You may need more or less powdered sugar depending on the consistency you are going for. Once your bread is mostly cooled pour your glaze over top and enjoy!