With the mixer speed set to low, add the flour mixer to the pumpkin puree mix and mix until just combined. Finish mixing by hand using a wooden spoon or a rubber spatula.
Prepare your topping by combining the pumpkin seeds, maple syrup and oil. Mix well.
3 tbsp pumpkin seeds, 1 tsp maple syrup, ½ tsp vegetable oil
Transfer the batter to your loaf pan and top with your pumpkin seed topping.
Bake in the middle rack of your oven for 65 - 75 minutes or until a toothpick inserted into the center comes out clean. (see Recipe Notes)
Allow to cool for 5 minutes in pan before transferring it to a wire rack to cool completely.
We like to place our loaf pan on a baking sheet lined with aluminum foil to catch any spills. This is especially important if you use the more standard 8-1/2 x 4-1/2 x 2-1/2 inches loaf pan versus the larger one that we use for this recipe.