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1
Position oven rack in the center of oven; preheat oven to 350; butter a 9x5 loaf pan; dust it all over with fine, dry breadcrumbs; tap over a piece of paper to shake out excess; set aside.
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2
Sift together the flour, salt, baking soda, baking powder, ginger, nutmeg, cinnamon, cloves, and mustard; set aside.
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3
In a big bowl of an electric mixer, cream the butter; add in sugar and beat to mix.
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4
Add eggs and beat to mix.
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5
On low speed, add half of the dry ingredients, scraping the bowl with a rubber spatula.
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6
Beat only until barely incorporated; mix in the coffee.
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7
Add the remaining dry ingredients and beat only until incorporated; add the pumpkin and, scraping the bowl as needed, beat only until incorporated; remove bowl from mixer.
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8
Stir in pecans.
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9
Turn mixture into prepared pan; smooth the top.
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10
Then, with the back of a spoon, form a trench down the middle, about 1/2 to 1 inch deep; the trench will prevent the middle from rising too high, although it will rise some anyhow and form a crack down the length of the cake (it is supposed to).
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11
Bake 1 hour and 10-15 minutes, until the top feels slightly firm to touch and a cake tester comes out clean.
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12
Cool cake in pan for 10-15 minutes; cover the pan with a rack, turn over the pan and the rack, remove the pan, cover the cake with another rack, and very carefully turn over again, leaving the cake right side up to cool.
