Pumpkin Seed topped Pumpkin Bread

 1 can (15 0z) solid packed pumpkin

4 large eggs (room temp)

3/4 cup oil

2/3 cup water

2 cups sugar

1 cup honey

1+1/2 tsps. vanilla

3+1/2 cups all purpose flour

2 tsps. baking soda

1+1/2 tsps. salt

1+1/2 tsps. ground cinnamon

1 tsp. ground nutmeg

1/2 tsp. ground cloves

1/2 tsp. ground ginger

1/2 cup salted/shelled pumpkin/pepitas seeds

Preheat oven to 350°. In a large bowl, beat pumpkin, eggs, oil, water, sugar, honey and vanilla until well blended. In another bowl, whisk flour, baking soda, salt and spices; gradually beat into pumpkin mixture.

Transfer to two greased 9x5-in. loaf pans. Sprinkle tops with pumpkin seeds.

Bake 60-70 minutes or until a toothpick inserted in center comes out clean. Cool in pan 10 minutes before removing to a wire rack to cool.

Enjoy plain or spread a little cream cheese on top.