Preheat your oven to 350°F (175°C) and grease a 9x5-inch loaf pan.

In a medium bowl, whisk together all-purpose flour, baking soda, baking powder, salt, ground cinnamon, ground nutmeg, and ground cloves.

In a larger bowl, combine pumpkin puree, granulated sugar, vegetable oil, eggs, milk, and vanilla extract, stirring until smooth.

Gradually fold the dry ingredients into the wet mixture until combined, being careful not to overmix.

Pour the batter into the prepared loaf pan, filling it about 2/3 full.

In a small bowl, mix together chopped pecans, brown sugar, melted butter, and all-purpose flour until crumbly.

Evenly sprinkle the pecan topping over the pumpkin batter.

Bake for 55 to 65 minutes, checking for doneness with a toothpick.

Once baked, let the bread cool in the pan for 15 minutes before transferring to a wire rack.