Preheat your oven to 350°F. Prepare a 9x5-inch loaf pan by spraying it with baking spray and set it aside. Also, line a baking sheet with foil and set aside.

In a medium-sized bowl, crack the eggs and whisk them thoroughly. Add the pumpkin puree and continue whisking until the mixture is smooth.

Pour in the oil, granulated sugar, brown sugar, and vanilla extract, then mix until everything is well blended and smooth.

Sprinkle in the pumpkin pie spice, cinnamon, salt, baking powder, and baking soda over the pumpkin mixture. Stir until all ingredients are fully incorporated.

Gradually add the flour, stirring just until it disappears into the batter with no large lumps remaining.

For the topping, mix together the pepitas, honey, and oil. If needed, microwave the mixture for 10-15 seconds to thin out the honey, making it easier to combine. Set aside.

Transfer the batter to the prepared loaf pan, smoothing the top. Scatter the pepita mixture evenly over the surface. Place the loaf pan on the lined baking sheet.

Bake for about 55-65 minutes. Check the bread after 40-45 minutes; if the top browns too quickly, gently cover it with foil. Continue baking until a toothpick inserted in the center comes out clean, or the internal temperature reaches 195-205°F.

Once baked, let the bread cool in the pan for 20 minutes before transferring it to a wire rack. Allow it to cool completely before slicing and enjoying your delicious pumpkin bread!