Preheat the oven to 350 degrees F and place rack into the middle of the oven. Spray an 8x4 inch loaf pan with baking spray and cut a piece of parchment to fit inside and hand over the sides of the pan (see picture). Peel pumpkin, weigh 6 ounces, then grate. (I grate and freeze the rest in 6 oz portions.)
Thoroughly mix the dry ingredients in a medium bowl.
Add the wet ingredients and grated pumpkin.
Blend with a hand mixer until fully incorporated and spoon into the prepared baking pan. Lift the pan a few inches above the counter and let it fall, knocking out any big air bubbles. Do this 2-3 times.
Sprinkle chopped pecans over the top of the bread and gently press into the batter. Sprinkle with the brown sugar substitute.
Bake for 50-60 minutes or until a toothpick inserted in the middle comes out clean, but the bread still sounds moist. Let cool in the pan for 5 minutes. Loosen the bread from the ends of the pan and lift the loaf to a cooling rack. Let cool completely.
Store in the refrigerator in a plastic bag for up to a week or freeze. Serves 12.
*To use canned pumpkin: Weigh the same amount of canned pumpkin as grated. Drain well on paper towels to remove as much moisture as you can. Proceed with the recipe. This was a tip given by a reader and I have not tried it. I do not know what the texture is like, only that the texture with grated pumpkin is spot on.