Preheat your oven to 350°F (175°C) and grease a standard loaf pan.
In a large mixing bowl, whisk together the eggs, granulated sugar, and vegetable oil until the mixture is smooth and slightly frothy.
Add the pumpkin puree, mashed bananas, and orange zest to the wet mixture, folding gently until combined and uniform in color.
In a separate bowl, sift together the flour, cinnamon, ginger, cardamom, baking soda, and salt.
Gradually add the dry ingredients to the wet mixture, folding gently with a spatula until just combined. Do not overmix; the batter will be slightly lumpy but should be homogeneous.
Pour the batter into the prepared loaf pan, smoothing the top with a spatula for an even surface.
Bake in the preheated oven for about 50-55 minutes, or until a toothpick inserted into the center comes out clean. The top should be golden and slightly cracked.
Remove the bread from the oven and let it cool in the pan for around 10 minutes, then transfer to a wire rack to cool completely before slicing.
Once cooled, slice the bread to reveal a moist, tender crumb with a speckled, spiced appearance.
Enjoy a slice on its own or with a swirl of homemade butter for a cozy autumn treat.
