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Preheat the oven to 350 Degrees Fahrenheit / 175 Degrees Celsius.
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Swift together all-purpose flour + baking soda + baking powder + cinnamon powder + pumpkin spice powder + salt and keep aside.
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In a bowl, beat butter + white sugar + brown sugar + oil till light and fluffy.
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Add egg and vanilla and mix only to incorporate.
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Stir in the pumpkin puree and milk.
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Add the flour little at a time and mix together until the flour is moistened well and lumpy. (Do not overmix)
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Transfer the batter into a greased and parchment paper lined 9 * 5-inch loaf pan.
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In a bowl, add pumpkin seeds + melted butter + honey and mix till the pumpkin seeds get coated well. Spread it over the batter and gently press the nuts.
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Bake for 60-70 minutes or until a skewer inserted in the middle of the bread comes clean or with tiny crumbs.