Sweet Pumpkin Bread with Pecans

First, prepare the pumpkin puree. Wash the Hokkaido pumpkin, halve it, and remove the seeds. Cut into small pieces, place on a baking sheet lined with parchment paper, and bake in a preheated oven at 180 °C for about 30 minutes, until soft.

Then, blend the pumpkin into a smooth puree.

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