**if you are going to use pumpkin pie spice, use a scant 2 teaspoons of spice in place of the spices mentioned here
1cup pumpkin puree
1/2cup vegetable oil (do not use olive or peanut oil)
1/3cup 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, pumpkin puree, 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 the 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.