Preheat your oven to 350°F (175°C). Grease a 9 x 5 inch loaf pan with a little oil or butter, then line it with parchment paper to prevent sticking. Set the pan aside while you make the batter.

In a large bowl, whisk together the all-purpose flour, baking soda, ground nutmeg, salt, and ground cinnamon until well combined. This step ensures an even distribution of leavening and spices throughout your bread.

Make a well in the center of the dry ingredients. Add the eggs, mashed bananas, pure pumpkin, olive oil, and maple syrup into the well. Mix everything together with a fork or spatula until you achieve an even, smooth batter. I like to add the wet ingredients directly into the well—this helps prevent overmixing and results in a tender loaf.

Pour the batter into the prepared loaf pan and smooth out the top with a spatula. Place the pan on the middle oven rack and bake for 45-55 minutes, or until a toothpick inserted into the center comes out clean. Let the bread cool in the pan for at least 10 minutes before transferring it to a wire rack. For extra flavor, I sometimes brush the top with a bit more maple syrup right after baking.