In a large bowl, mix the flour, baking powder, baking soda, salt, sugar, cinnamon, and nutmeg; make a well in the center.
In a separate bowl, mix the pumpkin, egg substitute, and oil, add to the well of the dry ingredients and mix until just moistened. Gently fold in pecans.
Spray an 8 x 4 inch loaf pan with nonstick cooking spray and spoon batter into pan.
Bake until toothpick inserted into the center comes out clean, about 45 minutes, cool in pan for 10 minutes, then remove and transfer to a cooling rack, cool completely. Slice into 16 servings, 1/2 inch thick.