Preheat the oven to 350°F. Grease and lightly flour a 9x5" loaf pan.
In a medium bowl, sift together the flour, baking powder, baking soda, salt, cinnamon, cloves, ginger and nutmeg. Set it aside.
In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter, sugar and vanilla.
Add the eggs to the stand mixer, one at a time, beating between each addition, then add the pumpkin.
Alternate adding in the dry and wet ingredients by adding one-third of the dry, then half of the water, one-third of the dry, the other half of the water, and the final one-third of the dry. Blend well, scraping down the bowl as needed.
Fold in the pecans then bake the bread for 1 hour or until a toothpick inserted comes out clean.