Line a loaf pan with parchment paper or spay the pan throughly with pan spray. Preheat oven to 350F (177C).

Place the chopped pecans in the warming oven for about 13 minutes or until lightly toasted and fragrant. Set aside to cool.

In a small mixing bowl whisk the spelt and AP flour, corn starch, salt, baking powder, baking soda, nutmeg, cinnamon, ginger, and cloves. Set aside.

In a large mixing bowl, whisk the oil and brown sugar until smooth. Be sure the oil remains in a liquid state. Add the vanilla paste or extract, apple sauce and pumpkin puree. Mix until all the ingredients are incorporated.

Add the flour mixture to the pumpkin mixture in two batches. Stir until the last bit of flour is mixed in. Fold in the pecans and chocolate.

Spoon the batter into the prepared loaf pan and smooth out the top. Using a sharp knife, make a shallow cut down the center of the batter. This will help the bread rise evenly.

Place the pan on the center rack and bake for 55-60 minutes, checking for doneness at around 50 minutes. Insert a tooth pick in center of the loaf to check for doneness. It should come out clean of bread crumbs, although the chocolate will stick.

Allow to cool for at least 20 minutes in the pan. Use the parchment to lift the loaf out of the pan and place on a cooling rack allowing it to cool completely. Cutting into the bread prior to cooling off will result in a gummy bread. Once cool to the touch, drizzle the maple glaze over the top.

Store covered at room temperature for up to three days.

Combine the sugar, maple syrup, milk and vanilla bean paste in a small bowl. Whisk well. It can rest at room temperature while the bread bakes although it will develop a slight crust. Rewhisk the mixture as needed to remove the crust.