Preheat oven to 325°F.

Remove skin from kabocha squash with a vegetable peeler and shred using a grater or food processor with grater attachment. Measure out out 3 cups. Save any leftover squash for a soup or other recipe.

In a bowl, sift flour, seasonings, baking soda, baking powder, salt, and pepper.

In a separate bowl, mix sugar, vegetable oil, eggs, and vanilla. Combine both mixtures and fold in shredded squash and pecans. Once all ingredients are incorporated, pour into a nonstick 9 x 5 x 3-inch loaf pan. If your pan is not nonstick, coat with butter and flour.

Bake for 1 hour 15 minutes. At this point, a knife inserted into the middle of the loaf should come out clean. Cool for 15 minutes and turn out onto a cooling rack. Cool for an additional hour before serving. Store in an airtight container at room temperature for up to 5 days.