Sweet pumpkin bread with pecans

First, prepare the pumpkin puree. Wash the Hokkaido pumpkin, cut it in half, and remove the seeds. Cut it into smaller pieces, place them on a baking sheet lined with parchment paper, and bake in an oven preheated to 180 °C for about 30 minutes, until tender.

Puree the roasted pumpkin until smooth with an immersion blender.

In a bowl, mix together the flour, baking powder, a pinch of salt, and the spices (cinnamon, ginger, nutmeg, and cloves).