1 1/2 cups flour 1 cup sugar 3/4 teaspoon salt 1 teaspoon baking soda 1/2 teaspoon nutmeg 1/4 teaspoon cardamom 1/2 teaspoon cinnamon 1/4 teaspoon allspice 1/4 teaspoon clove ** if you are going to use pumpkin pie spice, use a scant 2 teaspoons of spice in place of the spices mentioned here 2 eggs, beaten 1 cup pumpkin puree 1/2 cup vegetable oil (do not use olive or peanut oil) 1/2 teaspoon vanilla 1/3 to 1/2 cup roasted and salted pumpkin seeds
Preheat oven to 350 degrees. In a large bowl add all of the dry ingredients; flour, sugar, salt, baking soda, salt, and spices. Sift the dry ingredients together. In a smaller bowl mix together the 2 beaten eggs, the oil, and the vanilla. Once the liquid ingredients are mixed well pour over the dry ingredients. Stir until the lumps are out. Do not over-stir the mixture. Pour into a 9x5x3 inch loaf pan that has been sprayed with non-stick spray. Sprinkle pumpkin seeds on top of bread. Bake for 50 - 60 minutes, until a toothpick comes out clean when poked in the center of the loaf. Cool for approximately 5 minutes in the pan, and then turn the pumpkin bread onto a cooling rack.
The bread cuts best when allowed to cool completely.