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Preheat the oven to 350 F and grease a 9x5 inch loaf baking pan with cooking spray.
Put half of the blueberries in a large mixing bowl. Save the other half for topping off the bread. Then add the flour, sugar, pumpkin spice, cinnamon, baking soda, baking powder and salt to the bowl with the blueberries. Stir to mix.
In another medium bowl, mix egg, pumpkin purée, oil, milk and vanilla. Stir well.
Pour the wet ingredients into the large bowl on top of the dry ingredients. Mix all well together with a wooden spoon.
Pour batter in baking pan. Spread the remaining blueberries and pumpkin seeds on top, distributing evenly.
Bake for 45 - 50 minutes. Double check with a skewer, if it comes out clean, it's cooked.
Let loaf cool before removing from the baking pan and cutting.