• Preheat the oven to 350°.
• Grease a large 1½ lb. loaf pan that measures 10x5x3.

For the Topping

• In a small bowl, stir all the topping ingredients together and set aside.
  2 tablespoons cinnamon, ½ cup brown sugar, ½ cup chopped pecans, 2 tablespoons unsalted butter

For the Batter

• In a medium bowl, whisk together flour, baking powder and soda and all the spices.
  2 cups flour, 1 teaspoon baking soda, ½ teaspoon baking powder, 1/2 teaspoon kosher salt, 1 ½ tablespoons cinnamon, 1/4 teaspoon nutmeg, 1/4 teaspoon allspice, 1/4 teaspoon ground cloves, 1/4 teaspoon ginger
• In a larger bowl, stir the pumpkin, sugar, oil, eggs, vanilla and milk.
  1 15 oz can 100% solid pack pumpkin, 1 cup sugar, 1/2 cup oil, 2 eggs, 3 tablespoon milk, 1/2 teaspoon vanilla
• Add the wet ingredients to the dry ingredients, stirring until well mixed with minimal lumps.
• Pour the batter into the prepared pan. Sprinkle the topping evenly over the bread.
• Bake for 1 hour on the oven's center rack until cake tester inserted in the middle comes out clean.
• Cool for approximately 10 minutes in the pan. Run a knife around the edge of the pan and using a potholder in each hand, gently slide the cake onto a potholder and back onto a cooling rack right side up to completely cool.
• Slice and serve with cream cheese, butter or melted caramel dip.