Preheat your oven to 350°F (175°C). Spread the pecans on a baking sheet and toast in the oven for about 8–10 minutes until fragrant and lightly golden. Let them cool, then chop roughly.
In a large mixing bowl, whisk together the sifted flour, baking soda, cinnamon, nutmeg, allspice, chili powder, and salt until evenly combined. This creates a flavorful dry mixture.
In a separate bowl, beat the eggs, then add the granulated sugar, brown sugar, pumpkin puree, and vegetable oil. Whisk until the mixture is smooth and slightly frothy, about 2 minutes.
Pour the wet mixture into the dry ingredients and fold gently with a spatula until just combined. Do not overmix; the batter should be slightly thick and lumpy.
Fold in the toasted chopped pecans carefully, distributing them evenly throughout the batter.
Grease a standard loaf pan and pour the batter into it, smoothing the top with a spatula. Tap the pan gently on the counter to settle the batter and remove air bubbles.
Bake in the preheated oven for about 60 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown.
Remove the bread from the oven and let it cool in the pan for 10 minutes. Then, transfer the loaf to a cooling rack and allow it to cool completely before slicing.
Slice the pumpkin bread to reveal a moist crumb dotted with toasted pecans and a slightly spicy, aromatic crust. Serve warm or at room temperature to enjoy the full flavors.
