Preheat the oven to 170ÂșC, line a loaf pan with partchment paper.
Add the egg, milk, pumpkin puree, oil, coconut sugar to a bowl and whisk until combined.
Add the flour, ginger, cinnamon, cloves, baking soda, and baking powder to a different bowl and mix well. Pour the wet ingredients into the dry and stir until just combined.
Pour the batter into the prepared loaf pan and sprinkle the chopped pecan nuts on top. Bake on a middle rack for 30-40 minutes, or until a toothpick inserted into the center comes out clean.
Let the cake cool for at least 10 minutes. Slice and serve with thick yogurt or whipped cream.