In a large mixing bowl, whisk together the dry ingredients: 2 cups of all-purpose flour, 1 teaspoon of baking soda, 1 teaspoon of ground cinnamon, 0.5 teaspoon of ground nutmeg, 0.25 teaspoon of ground cloves, and 0.5 teaspoon of salt.

In another bowl, cream together 0.5 cup of softened unsalted butter, 0.5 cup of granulated sugar, and 0.5 cup of light brown sugar using an electric mixer for 3 to 5 minutes.

Beat in the 2 large eggs, one at a time, ensuring each is fully incorporated, then stir in 1 teaspoon of vanilla extract.

Gently fold in 1 cup of mashed ripe banana and 1 cup of pumpkin puree until just combined.

Gradually add the dry ingredient mixture to the wet batter, stirring until just combined.

If using, gently fold in 0.5 cup of chopped walnuts or pecans.

Preheat your oven to 350°F (175°C) and prepare your loaf pan by greasing and flouring it.

Pour the batter into the prepared loaf pan, filling it about three-quarters full.

Bake for 55 to 70 minutes, checking for doneness with a skewer.

Let the loaf cool in the pan for 10 to 15 minutes before transferring to a wire rack to cool completely.