1. Position a rack in the lower third of the oven and preheat the oven to 350 degrees F. Spray a 9×5 inch loaf pan with non-stick cooking spray. Set aside.  Or use three 3 1/2 x 6 inch pans.
  2. In a large bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, ginger, all spice, and nutmeg. Set aside. In a medium bowl, whisk the eggs, granulated sugar, and brown sugar together until it’s combined and lightens in color just slightly. Whisk in the pumpkin puree, oil, orange zest, vanilla extract, orange extract and apple cider. Pour the wet ingredients into the dry ingredients and gently mix together using a rubber spatula. It’s okay if there are a few lump remaining; do not overmix.
  3. Pour the batter into the prepared loaf pan. Sprinkle the pepita seeds on top. Bake the bread for 60-70 minutes for 1 large loaf or 45 – 55 minutes for small loaves.  Make sure to loosely cover the top of the bread after 30 minutes to prevent the top from excessive browning. Insert a toothpick in the center to test is the bread is done, it should come out clean with only a few small moist crumbs.
  4. Allow the bread to cool completely in pan on a wire rack before removing. Keep the pumpkin bread in an airtight container at room temperature or in the refrigerator for up to 1 week.