I love the toasty crunch of pecans and the slight, sweet heat from the mix of warm, fall spices and crystalized ginger in this pumpkin bread. I put together this recipe in an attempt to recreate the one my mom used to make. Somehow we’d never see her making her amazing pumpkin bread, but it would magically appear on fall weekend mornings, beautifully spiced, lightly sweet, and just on the right side of moist. I still like mine for breakfast, spread with a little cream cheese with a strong cup of coffee.