Make Batter: In a large bowl whisk together eggs and sugar until thick and fully blended.
Incorporate your pumpkin puree and molasses into your egg-and-sugar mixture along with your spices (ginger, nutmeg, clove, cinnamon), mustard powder, salt, pepper, cocoa powder (if using) and vanilla and orange extracts.
While whisking, slowly stream in your extra light olive oil.
Once your oil is fully blended in, add the sifted whole wheat pastry flour and whisk until fully combined. (See notes*)
Rest Batter: Let batter your rest for 20 minutes so that the whole wheat flour can fully hydrate.
Preheat oven and prep pan: While batter is resting, set your oven rack on the 2nd lowest slot and preheat your oven to 350°F. Next, grease a 9x5 bread pan and line with parchment paper that sticks up the sides at least 2" (see note).
With your batter rested, sift in your baking powder using a fine sifter and fold it into your batter.
Pour and Bake: Pour your batter into your prepared bread pan, Place your pan onto a baking sheet and bake for 45-60 minutes or until a toothpick inserted in the middle comes out clean.
Cool, Ice, Slice: Cool for a minimum of 1 hour before removing from the pan and icing or leaving plain and slicing into 12 slices.
Store: Store your bread in an airtight container in the fridge for up to a week or wrap each slice individually and freeze for up to three months.