Preheat the oven to 350 degrees F. Spread nuts onto a single layer on an ungreased baking sheet. Bake until toasted, about 8 to 12 minutes. Immediately transfer to a cutting board. Let cool a few minutes, then roughly chop. Line a 8 1/2 x 4 1/2-inch loaf pan with parchment paper.

In a small bowl, mash the bananas and measure them out to 1 cup. In the bowl of a standing mixer fitted with the paddle attachment or a mixing bowl, beat together the butter and coconut sugar until smooth and combined. Beat in the measured banana, applesauce, honey, eggs, pumpkin, and vanilla. Sprinkle the pumpkin pie spice, baking soda, baking powder, and salt over the top. Sprinkle the flour over the top, then slow the speed down on the mixer and mix the dry ingredients in until it just disappears. Fold in the pecans or another mix-ins with a spatula.

Scrape the batter into the prepared parchment lined pan and let rest uncovered at room temperature for 15 minutes. Be sure not to skip this step! Resting helps the flour absorb the wet ingredients and will give you a better texture and flavor.

Bake the bread for 55 minutes to 70 minutes (until a toothpick inserted in the center comes out clean). Check the bread at the 35-minute mark. If it is browning more quickly than you would like, tent the pan with foil and continue baking as directed. Remove the load from the pan and place on a wire rack (if you MUST try a piece right from the oven, just cut a slice off the end). Let the loaf cool completely. Then, wrap it tightly in plastic and refrigerate for at least 1 hour or overnight. This really helps to get the desired texture and increase the delicious flavors! Plus... if you're like me, you've already had a slice so save the rest for tomorrow!