Preheat oven to 350°F. Grease a 9 x 5 loaf pan and set aside.
In a large bowl, combine flours, salt, spices, baking powder, and baking soda.
In a separate bowl, whisk sugar, syrup, egg whites, pumpkin, oil, and water until well combined. Add the wet ingredients to the dry ingredients and stir until combined. Be careful not to over mix. Pour the batter into prepared pan and sprinkle pepitas over the top. Bake for approximately 40 minutes, until a toothpick inserted into the center comes out clean.
Place pan on a wire rack to cool for about 15 minutes, then remove the bread from the pan and continue cooling directly on the rack.
STORAGE: Store leftover pumpkin bread at room temperature for up to 2 days, in the refrigerator for up to 3 days, or in the freezer for up to 2 months. Reheat individual servings as needed.