3 tablespoons brown sugar (for topping)
1/2 teaspoon cinnamon (for topping)
Directions
Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan and set aside.
In a large bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and ginger.
In another bowl, mix together the pumpkin puree, vegetable oil, eggs, granulated sugar, brown sugar, and vanilla extract until well combined.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Pour the batter into the prepared loaf pan and spread it out evenly.
In a small bowl, combine the chopped pecans, 3 tablespoons of brown sugar, and 1/2 teaspoon of cinnamon. Sprinkle this mixture evenly over the top of the batter.
Bake for 60-70 minutes or until a toothpick inserted into the center of the loaf comes out clean.
Allow the bread to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
Variations & Tips
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