In stand mixer bowl, add 1 cup flour, yeast, sugar, salt and spices; mix well. In saucepan or microwave-safe dish, heat water, oil and pumpkin to 120-130°F. Add to flour mixture. Using a paddle attachment, blend on low speed for 30 seconds. Add eggs; beat on medium speed for 4 minutes.
Switch to dough hook attachment. Gradually stir in pecans and enough remaining flour to make a soft dough. Knead until smooth and elastic, about 5 to 7 minutes.(NOTE: For hand mixing: following above steps, mix ingredients in large mixing bowl using a wooden spoon or dough whisk. Knead on floured surface until smooth and elastic.)
Place dough in lightly oiled bowl and turn to grease top. Cover; let rise until indentation remains after poking dough with finger down to second knuckle, about 1 hour.
Prepare pan: Grease a 9x5-inch bread pan; set aside.
Turn dough onto lightly floured surface; punch down to remove air bubbles. Roll or pat into a 14x7- inch rectangle. Starting with shorter side, roll up tightly, pressing dough into roll. Pinch edges and ends to seal. Place in prepared pan. Cover; let rise until indentation remains after touching.
Preheat oven to 375º F.
Bake for 30 to 40 minutes. Remove from pan and cool on wire rack.