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For Pumpkin Bread:
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Preheat the oven to 350F.
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Butter a 9-inch loaf pan.
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Whisk together the flour, salt, baking soda, baking powder, cinnamon, nutmeg, allspice, and cloves in a small bowl.
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Beat the butter, sugar, and oil on high speed in the bowl of a stand mixer fitted with the paddle attachment, scraping down the sides and bottom of the bowl a few times, until light and fluffy, about 1 minute.
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If you don't have a mixer, use a beater or mix by hand.
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Add the pumpkin puree and mix until combined.
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Add the eggs, one at a time, and mix until just incorporated.
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Mixing on low speed, slowly add the flour mixture and 23 cup water and mix until just combined.
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Spread the batter into the prepared pan and bake until a toothpick inserted into the center comes out clean, 1 hour to 1 hour 15 minutes.
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Let cool in the pan on a wire rack for 10 minutes.
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Remove from the pan and let cool completely.
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For Pumpkin Bread Pudding:
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Preheat the oven to 325F.
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Grease a 10-inch glass baking dish with 1 tablespoon of butter.
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Spread the bread cubes on a large baking sheet and bake in the oven, turning once, until lightly toasted, about 15 minutes.
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Let cool.
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Combine the cream, milk, and vanilla bean and seeds in a small saucepan over medium heat and bring to a simmer.
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Whisk together the egg yolks, sugar, maple syrup, and pumpkin puree in a large bowl.
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Slowly whisk in the hot cream mixture until combined.
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Discard the vanilla bean and whisk in the bourbon.
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Scatter the pumpkin bread cubes in the prepared baking dish.
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Pour the custard over the bread, pressing down on the bread to totally submerge it in the custard.
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Let sit for 15 minutes to allow the bread to soak up some of the custard.
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Place the dish in a larger roasting pan and pour hot water into the roasting pan until it comes halfway up the sides of the glass dish.
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Bake until the sides are slightly puffed and the center jiggles slightly, about 1 hour.
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While bread pudding is baking, make your Spicy Caramel Apple Sauce.
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For Spicy Caramel Apple Sauce:
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Combine the cream, apple juice, star anise, ginger, cloves, cinnamon sticks, and nutmeg in a small saucepan and bring to a simmer.
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Remove from the heat and let steep for at least 20 minutes.
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Strain the mixture into a clean small saucepan and place back over low heat while you make the caramel.
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Combine the sugar, 12 cup water, and the vinegar in a medium saucepan over high heat and cook without stirring until a deep amber color, 8 to 10 minutes.
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Slowly and carefully whisk in the warm cream mixture a little at a time, and continue whisking until smooth.
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Add the apple schnapps and cook for 30 seconds longer.
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Transfer to a bowl and keep warm.
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The sauce can be made 2 days in advance and refrigerated.
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Reheat over low heat before serving.
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When the bread pudding is done, remove it from the oven and the water bath and let cool on a wire rack for at least 30 minutes before serving.
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Serve the warm bread pudding topped with whipped cream and drizzled with spice caramel apple sauce.
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Sprinkle with pumpkin seeds, if desired.
