Mix (in medium bowl): 2 1/2 C. flour 2 C. sugar (or less if you prefer) 2 tsp. baking soda 1/2 tsp. cinnamon 1/2 tsp. ginger 1/2 tsp. allspice 1/2 tsp. salt
Mix (in large bowl): 1 1/2 C. pumpkin 1/2 C. vegetable oil 1/2 C. sunflower seeds (or other nuts or seeds of your preference) 1/2 C. finely chopped walnuts 2 C. coarsely chopped dried cranberries
Preheat oven to 350F. Spray and flour two 8 1/2x4 1/2" loaf pans. Stir dry ingredients into pumpkin mixture (batter will be stiff). Divide between prepared pans. Bake until tester comes out clean, 45 to 55 minutes. Cool on rack for 10 minutes, then turn out and cool completely. Can be made one day ahead; wrap tightly and store at room temperature.