Pumpkin Banana Maple Pecan Glazed Bread by Lyndsay

INGREDIENTS
Spray shortening for coating the pan I always use a bundt pan so the metal core cooks the "loaf" evenly
2 cups all-purpose flour
2 1/4 teaspoons baking powder
1/2 teaspoon plus 1/8 teaspoon fine salt
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1.2 tsp pumpkin pie spice
1 cup granulated sugar
2 large eggs, at room temperature
1/3 cup vegetable oil
1 teaspoon vanilla extract
4 very ripe medium bananas, mashed (about 1 cup)
1/2 cup canned pumpkin
1/2 cup sour cream
For glaze:
1/2 cup darkly toasted pecans
1/2 cup reduced maple syrup
1 tbsp corn syrup or sweetened condensed milk

INSTRUCTIONS

1. Heat the oven to 350°F and arrange a rack in the middle. Spray a 9-by-5-inch loaf pan or standard bundt pan. Whisk together the measured flour, baking powder, salt, baking soda, and cinnamon in a large bowl to aerate and break up any lumps. Set aside.
2. Place the sugar, eggs, oil, and vanilla in the bowl of a stand mixer fitted with a paddle attachment and beat on medium speed until thoroughly combined, about 2 minutes. Add the bananas, pumpkin and sour cream and mix until just combined. Scrape down the sides of the bowl, add the flour mixture, and mix until just combined.
3. Turn the batter into the prepared loaf pan and bake until a toothpick inserted into the center comes out clean, the top is golden brown, and the bread is pulling away from the sides of the pan, about 1 hour. (usually 10 minutes longer)
4. Transfer to a wire rack to cool for 10 minutes. Slide a knife around the perimeter of the pan, invert to release the bread, and cool completely on the wire rack before serving.
5. Toast pecans, add to a saucepan with sweetened condensed milk and maple syrup cooked down to 1/2 volume over med low heat Pour over loaf after cooled.