Preheat the oven to 350° F, and prepare a bread pan with parchment paper.
Spread the pecans on a baking sheet and lightly toast in the preheated oven for around 5 minutes to bring out the flavor.
Cream the sugar and butter together for around 3 minutes until it is light and fluffy.
Add the eggs in one at a time, and ensure they are fully incorporated.
Add the pureed pumpkin, milk, and vanilla extract to the batter.
Next, whisk together the flour, salt, pumpkin pie spice, and baking soda.
Slowly combine the flour mixture to the pumpkin mixture. You can do this in a couple of batches. Mix until combined, making sure to scrape down the sides of the bowl.
Crush the pecans in a storage bag with a rolling pin, or in your food processor. You can crush them to your desired size and texture
Fold the pecan into the batter.
Pour the batter into the prepared bread pan.
Bake in the oven for around 1- 1 ½ hours. Start checking the bread around the hour mark by sticking a toothpick in the center and seeing if it comes put clean. Be sure not to overcook your bread.
