Preheat oven to 325F. Grease a 9x5 inch loaf pan with baking spray.

In a medium bowl, combine flour, baking soda, cinnamon, pumpkin pie spice and salt with a wire whisk. Set aside.

In a large bowl, cream butter and light brown sugar with an electric mixer until smooth.

Add egg whites, egg, mashed bananas, pureed pumpkin and vanilla extract. Beat at medium speed until combined. Scrape down the sides of the bowl.

Add the dry ingredients and chopped pecans (if using) to the wet ingredients. Blend at low speed until just combined. Do not overmix.

Pour the batter into the prepared loaf pan and spread evenly. Bake on the center rack for 55 to 60 minutes, or until a toothpick inserted into the center comes out clean.

Let the bread cool in the pan for at least 20 minutes before transferring it to a wire rack to cool completely. The bread should be at room temperature before slicing.