First preheat your oven to 350 degrees. Then, prepare two 9x5 loaf pans by spraying them well with cooking spray.
In a large bowl, sift together the flour, ground cinnamon, baking soda, baking powder, nutmeg, and salt. Set aside.
Then, in a large mixing bowl, combine the sugar and softened butter until creamy, about 2 minutes.
Add in the 2 eggs and mix well again. Then, combine your pumpkin puree and the vanilla extract.
Slowly add in the flour mixture from the other bowl into the wet ingredients, mixing on low speed.
Add in the warm milk and chopped pecans, if using
Mix until well combined and then pour batter into prepared loaf pan. I always place my bread pan on a baking sheet to prevent any leaks when baking in the oven.
If desired, sprinkle the pecan chips on the top of your pumpkin bread before placing them in the oven.
Bake in preheated oven for 50-55 minutes, or until a toothpick comes out mostly clean in the center of the loaf. Cooking time varies between different ovens and pans, so just be sure to watch it closer to the end. It's okay if there are a few crumbs on it, it will continue to bake in the hot pan as it cools to room temperature.
For best results, remove bread pans from oven and place on a wire rack to cool for about 15 minutes. Remove loaves from pans and slice and enjoy!
To store, place bread slices in an airtight container for up to 3 days. For longer storage, you can freeze the pumpkin bread too. To freeze bread slices, wrap individual slices in plastic wrap and place in a freezer bag for up to 3 months.
