Preheat oven to 350 degrees F (175 degrees C). Grease bottoms and ½ inch up sides of two 9x5-inch loaf pans.
In a medium bowl, whisk together the All-Purpose Flour (3 1/3 cup), Baking Soda (2 teaspoon), Baking Powder (1 teaspoon), Ground Cinnamon (1 teaspoon), Ground Ginger (1 teaspoon) and Salt (1 1/2 teaspoon).
In a large bowl, beat Granulated Sugar (2 cup) and Vegetable Oil (2/3 cup) with a hand mixer on medium speed until well combined.
Add Egg (4), one at a time, beating after each. Add Unsweetened Pumpkin Purée (1 can), Banana (1/2 cup), Milk (2/3 cup), and Vanilla Extract (1 teaspoon), beating just until blended.
Add half of the flour mixture and beat on low speed just until combined; add remaining flour mixture and beat on low speed just until combined.
Pour half of batter into each prepared pan and spread the top evenly.
Bake for 45 to 55 minutes or until the top is set and golden brown, and a toothpick inserted comes out clean.
Remove from oven, set pans on their side, and cool for 10 minutes. Remove from pans and cool completely.
In a small bowl, beat Maple Syrup (1/4 cup) and Butter (2 tablespoon) until well blended. Slowly beat in Powdered Confectioners Sugar (1 cup) and blend until smooth. Add a tablespoon or two of Milk (1 tablespoon) at a time to reach thick drizzling consistency.
Drizzle Maple Glaze over loaves and sprinkle with Pecans (1/2 cup).