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Preheat oven to 350° F and grease a 9"x5" loaf pan or line with parchment paper.
In a medium bowl, stir together flour, pumpkin pie spice, cinnamon, baking powder, baking soda and salt.
In a large bowl, whisk together the eggs, pumpkin, mashed banana, maple syrup, oil, coconut sugar and vanilla.
Add dry ingredients into the bowl with the wet ingredients and stir together until just combined, making sure to not over-mix!
Gently stir in chopped nuts or chocolate chips, if using.
Pour the batter into the prepared loaf pan, smooth the top and top with additional chocolate chips or nuts, if using.
Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean.
Let cool in pan for 10-15 minutes, then remove and let cool completely on a wire rack before slicing.
Store in an airtight container at room temperature for 3-4 days, in the fridge for 1 week or in the freezer for up to 3 months.