Preheat oven to 180 C / Gas 4. Grease two 20x10cm loaf tins.
Sieve together the flour, bicarbonate of soda, baking powder, cinnamon, nutmeg and salt in a bowl.
In another bowl, stir together the pumpkin puree, sugar, oil and eggs. Pour the flour mixture into the pumpkin mixture and stir lightly to combine. Use a rubber spatula to fold the pecans and chocolate into the batter. Gently run the spatula through the centre of the bowl, then around the sides of the bowl, repeating until fully incorporated.
Fill the prepared loaf tins about 3/4 full and bake in the preheated oven for 20 to 25 minutes, until the bread has risen and a skewer inserted into the centre comes out clean. Cool in the tins for 10 minutes before removing to cool completely on a wire rack.
Have made this cake a few times with our home grown pumpkins (which have been pureed and frozen).
I made a couple of changes on the latest batch to use what i had available in the cupboard - Used self raising flour instead of plain and omitted the baking powder and used Golden caster sugar - it was just as yummy if not more so!
I also sprinkled some broken up pecans on the top before baking to make it look pretty.
Freezes really well, we slice it up first and freeze in portions of 2 so that we can have it whenever we fancy it :-)
It does take longer to bake for me than the time suggested, mine need at least 30-35 mins - 13 Dec 2013