Grease the bottom and 1/2 inch up sides of two 9x5x3-inch loaf pans (or 1 loaf pan plus three mini-loaf pans, or 6 mini-loaf pans), set aside.
In a large bowl, combine flour, baking soda, salt, baking powder, cinnamon, ginger, nutmeg, allspice, and cloves.
In a large mixing bowl, beat sugar and coconut oil with an electric mixer on medium speed until combined. Add eggs, one at a time, beating well after each addition.
Alternatively add flour mixture and the almond milk (or water) to sugar mixture, beating after each addition just until combined.
Beat in pumpkin and banana. Stir in nuts (optional).
Spoon batter into prepared pans. Bake in a 350 degree oven, 20-30 minutes for the mini-loaf pans and 50 to 60 minutes for the loaf, or until a wooden toothpick inserted near center comes out clean. Cool in pans on wire racks for 10 minutes. Remove from pans. Cool completely on wire racks. Wrap and store overnight before slicing, if you like.