Preheat the oven to 350 degrees F and spray a 9X5 loaf pan with a non-stick cooking spray.

In a medium size mixing bowl, whisk together the flour, baking soda, baking powder, pumpkin pie spice and salt.  Set aside.

In a separate bowl, beat together the eggs, vegetable oil, pumpkin purée, sugar and brown sugar and vanilla extract until combined and smooth.

Then add the wet ingredients into the dry ingredients and mix until just combined, being careful not to over mix. It’s ok if the batter is a little bit lumpy.

Pour the batter into a loaf pan and sprinkle the pepitas evenly on top of the batter in the pan.

Bake for 50-60 minutes until a toothpick inserted into the center of the bread comes out clean.  Check the bread after 40 minutes and if the top is getting too brown, cover it loosely with a piece of foil to prevent further browning.

Let the bread cool for 10-15 minutes in the pan.  Then carefully remove the bread from the loaf pan and transfer it to a wire rack to cool completely before slicing.