Preheat the oven to 350 F (170 C). Line a 9 x 5 loaf pan with parchment paper, leaving a bit of overhang on two sides.

In a large bowl, whisk the flour, baking soda, baking powder, ground cinnamon, pumpkin spice and salt together until well combined.

In another large mixing bowl, whisk the oil, granulated sugar and light brown sugar until well combined. Whisk in the eggs, pumpkin puree, and vanilla extract until smooth and well combined.

Whisk the dry ingredients into the wet until mostly smooth. A few small lumps are fine. Pour the pumpkin cake batter into the prepared loaf pan. Top the pumpkin cake bread batter with the pepitas.

Bake the moist Starbucks bread for 55 - 70 minutes or until a toothpick inserted into the center of the loaf comes out with a few moist crumbs. The edges of the bread will also pull slightly away from the edges of the pan.

Cool the pumpkin loaf cake in the loaf pan for 15 minutes. Use the parchment sling to lift the bread out of the pan. Allow the pumpkin bread to cool at room temperature for about an hour before slicing.