Preheat oven to 350 degrees F. Grease and flour an 8×4 or 9×5 inch loaf pan, set aside.
Place the all-purpose flour, baking soda, baking powder, cinnamon, ginger, cloves, allspice, nutmeg, and salt in a medium-size bowl and whisk to combine. Set aside.
1 1/2 cups All-purpose flour, 1/2 teaspoon Baking powder, 1 teaspoon Baking soda, 1/2 teaspoon Ground ginger, 1/4 teaspoon Ground allspice, 1/4 teaspoon Ground cloves, 1/4 teaspoon Ground nutmeg, 1 teaspoon Ground cinnamon, 1/2 teaspoon Kosher salt
In a large bowl beat the eggs, granulated sugar, brown sugar, and vanilla extract together on high for 30 seconds. Add the pumpkin puree and oil, mix well.
4 large Eggs, 1/4 cup Dark brown sugar, 1 cup Granulated sugar, 1/2 teaspoon Vanilla extract, 3/4 cup Pumpkin puree, 3/4 cup Canola oil
Add the dry ingredients and mix well. Pour into the prepared pan and sprinkle with the pumpkin seeds, if desired.
1/4 cup Pumpkin seeds
Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
Let cool in the pan for 10 minutes. Turn onto cooling rack and cool completely.