Preparation

• Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan.
• In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves.
• In a large bowl, combine the pumpkin puree, granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract. Mix until well combined.
• Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
• Pour the batter into the prepared loaf pan and smooth the top with a spatula.
• Sprinkle the pumpkin seeds evenly over the top of the batter, gently pressing them down to stick better to the loaf.
• Bake in the preheated oven for about 50-70 minutes, or until a toothpick inserted into the center comes out clean. If the loaf starts to brown too much on top, you can tent it with foil to prevent further browning.
• Remove the loaf from the oven and let it cool in the pan for about 10 minutes. Then transfer it to a wire rack to cool completely.