Step 1

Preheat oven to 180°C. Grease a 25cm loaf pan and line with baking paper, leaving 5cm overhanging long sides of pan.

Step 2

Combine pumpkin, eggs, honey and oil in a large bowl. Add nutmeg, cinnamon and a large pinch of salt, and stir until combined. Add almond meal, coconut flour, lemon juice and bicarb, and stir until combined (add a little extra coconut flour if it feels too wet). Gently fold through pecans, chia, sunflower seeds and pepitas.

Step 3

Spoon mixture into the prepared pan and sprinkle with the extra sunflower and pumpkin seeds. Bake for 1 hour 15 minutes to 1 hour 30 minutes or until a skewer inserted in the centre comes out clean (cover with foil if the top becomes too brown during cooking).

Step 4

Remove from oven and allow to cool slightly in the pan before turning out onto a wire rack to cool completely.

Step 5

The bread will keep, wrapped in plastic wrap, for up to 3 days.