Preheat oven to 350°. Lightly coat a 9x5" loaf pan with nonstick spray. Line pan with parchment, leaving some overhang on both long sides so you can easily pull out the bread later.
Using a medium sized bowl, whisk together the flour, cinnamon, nutmeg, cloves, ginger, kosher salt, baking powder and baking soda. In a separate bowl, whisk the eggs, vanilla extract, add in the pumpkin purée and the sugar and whisk/stir until all combined.
While whisking, pour in the olive oil, whisking continuously until well combined. Stir the dry ingredients into the wet until completely combined, but do not over mix.
Pour the batter into prepared loaf pan and top with the brown sugar and pumpkin seeds. Bake in your oven until a toothpick inserted into the middle of the loaf comes out clean, for about 60 to 70 minutes.
Let cool in the pan for 15 minutes. Remove from loaf pan and cool the loaf completely on a wire rack. Slice, serve and enjoy!
Notes
*use 1 1/2 cups sugar if you want the bread sweeter. I think 1 cup works just fine but if you want more sugar, add the 1 1/2 cups