Preheat your oven to 325°F and grease a loaf pan with butter or cooking spray.

In a medium bowl, whisk together the flour, baking powder, baking soda, salt, pumpkin spice, and cinnamon.

In the bowl of a stand mixer, mix together the butter and brown sugar until well combined.

Add in the egg and mix again until light and fluffy, about 3 minutes. Scrape down the sides as needed.

Add in the pumpkin puree and mix again until well combined. The mixture will look gritty, but that’s ok!

Add the dry ingredients to the pumpkin mixture and mix until just combined.

Use a spatula to fold in the chopped pecans and transfer to your greased loaf pan.

Spread the batter into an even layer and top with the turbinado sugar and a light sprinkling of pumpkin seeds.

Bake for 60-75 minutes, or until a toothpick inserted into the center comes out clean.

Cool in the pan for 10-15 minutes before turning the loaf onto a wire rack to cool completely.