Preparation

• Preheat the oven to 350 degrees F. Prepare a loaf pan with butter and flour or baking spray. You can also line with parchment paper if desired.
• In a medium-sized mixing bowl combine flour, baking soda, baking powder, spices, and salt. Mix until well combined and set aside.
• In a large mixing bowl combine brown and white sugars with eggs, melted butter, oil, sour cream, and vanilla bean paste (or extract). Whisk until well combined. Then stir in the canned pumpkin.
• Add about half of the dry mixture to the wet mixture and stir together until just combined. Then add the remaining dry mixture to the bowl and stir until there are no more white streaks and just combined. Be careful not to over mix.
• Gently fold in the pecan pieces until well incorporated.
• Pour the batter into the prepared loaf pans. Then bake at 350 F for 50-60 minutes for large loaf pans, 30-35 minutes for mini loaf pans. You'll know the bread is finished baking when a toothpick inserted into the center comes out clean.
• Remove the bread from the oven and allow to cool in the pan for at least 10-15 minutes before transferring it to a wire rack to cool completely.
• Make sure to cool the bread completely before slicing (it really makes a difference). Serve and enjoy!