Pecan Pumpkin Bread

Preheat oven to 350°F and grease two standard-sized loaf pans or 2 x 9" round cake pans.
When the oven is preheated (or at least at 300° if you're in a rush), place the chopped pecans on a sheet pan and lightly toast them in the oven for five minutes, then cool.
Meanwhile, in the bowl of an electric mixer fitted with the paddle attachment, whip the eggs and sugar on medium-high until light. Scrape the bowl.
Add the cinnamon, nutmeg, cloves, ginger, salt, and oil. Mix on low until the oil is mostly emulsified to prevent splashing, then raise the mixer to medium and beat until lightened and smooth, about two minutes total.
PRO TIP: Almost all baking recipes will have you add the spices with the flour as a dry good. The better thing to do is to add them with the liquids so that they can "bloom."
Add the pumpkin puree and combine fully. Scrape the bowl. Add the flour and baking soda, and mix on low until fully combined, and no lumps remain. You can briefly kick the mixer up to medium if necessary.
Fold in the pecans.
Divide the batter into the two prepared loaf pans, and bake until the tops of the loaves spring back and a cake tester comes out clean, approximately 50 to 60 minutes.
Cool in the pans on a cooling rack for about 15 minutes. When the loaf pans are cool enough to touch with bare hands, run a knife or offset spatula around the edges, and turn out onto the cooling racks until full cool.