1-First: set your oven to 350ºF (180ºC) and prep a 9×5-inch loaf pan with baking spray. Line a sheet pan with foil to catch any drips. In a large bowl, whisk the eggs until they’re well beaten, then mix in the pumpkin puree until smooth.

2-Next: stir in the sunflower oil, white sugar, brown sugar, and vanilla extract until everything blends nicely. Add the pumpkin pie spice, cinnamon, baking soda, baking powder, and salt, mixing thoroughly to combine. Finally, stir in the all-purpose flour until no big lumps remain, keeping the batter light and airy.

Adding the Topping and Baking: For the topping, mix the pumpkin seeds with honey and oil; microwave for 10-15 seconds if the honey needs thinning. Pour the batter into your prepared loaf pan, smooth the top, and sprinkle the seed mixture evenly over it. Place the pan on the sheet pan and bake for 55 to 65 minutes.

If the top browns too fast after 40 to 45 minutes, cover the sides loosely with foil. Your bread is ready when a toothpick inserted comes out clean or the internal temperature hits 195-205˚F. Let it cool in the pan for 20 minutes, then move it to a rack to cool completely before slicing.