Whisk together all the dry ingredients in a large bowl. Stir in pecans.
Whisk together pumpkin, the next 2 ingredients and 2/3 cup of water. Slowly add to dry ingredients until just moistened.
Pour into 2 lightly greased 9 x 5-inch loaf pans.
Bake for 1 hour to 1 hour and 15 minutes. Check with a wooden toothpick by inserting in the center of the loaf and if it comes out clean then the bread is done. Cool on a rack for 10 minutes and then remove from pans. Let completely cool before storing in the freezer.