Pumpkin Bread

Makes about 12 slices.
Pre-heat the oven to 350F. Grease a 9×5-inch loaf tin with butter and line the long sides and bottom with a long strip of parchment paper. This will act as a sling to help you remove the bread from the tin.
In a small bowl, whisk together the flour, baking soda, baking powder, and salt.
To a medium mixing bowl, add the sugar, brown sugar, butter and eggs. Whisk to combine.
Whisk the spices and vanilla into the oil. Add the pumpkin and the oil to the sugar and egg mixture and stir until homogenous.
Using a rubber spatula, fold the dry ingredients into the wet ingredients just until there are just a few streaks of flour remaining. Don’t over-mix — lumps in the batter are okay.
Transfer the batter to the prepared tin. Using a paring knife, slice a line down the center of batter. Sprinkle with pumpkin seeds if desired.
Bake on the middle rack of the oven for about 62-67 minutes or until the top is starting to brown in spots, the center springs back when pressed gently, and a cake tester or wooden skewer comes out of the middle with just a few moist crumbs.
Let it cool in the tin for about 5 minutes then transfer to a wire rack to cool completely. Slice and serve!