Start off by sifting the dry ingredients. In a bowl sift 2 1/2 cups all-purpose flour, 1 tsp baking powder, 1/2 tsp baking soda, 1 1/2 tsp salt, 2 1/4 tsp cinnamon, 3/4 tsp nutmeg, 1/8 tsp cloves, 1/4 tsp ground ginger. Sift using a fine-mesh sieve. Then set aside for later.
In a separate bowl, add 1 cup golden brown sugar, 1/2 cup granulated sugar, and 1 cup unsalted melted butter. Use a large whisk to mix the butter and sugar together for about 1 minute.
Now add 2 large room temperature eggs along with 1 (15 oz) can of pumpkin puree. Then mix it together with the whisk just until combined.
Then add in the dry ingredients and gently mix with a spatula. You want to be careful not to over-mix. Mix just until you don’t see any more patches of dry flour.
Now coat a 9x5 inch loaf pan with nonstick spray and line the bottom with parchment paper. Pour the pumpkin bread batter into the loaf pan and sprinkle the top with 2 tablespoons of raw unsalted pumpkin seeds. Bake at 325°F for about 80 minutes or until a toothpick comes out clean after being inserted into the center of the pumpkin bread. Once it’s baked, give it about 10 minutes before transferring it to a cooling rack.