Preheat your oven to 150 – 160 C fan forced or 180 C if your oven has no fan.
Combine the pumpkin, eggs, salt, nutmeg, honey and oil into a bowl.
Add the almond meal and baking powder and mix well.
Line a loaf tin with baking paper at the base and the sides.
Spoon the mixture into the loaf tin and sprinkle the top with the pumpkin seeds.
Bake for approximately 1 1/2 hours – check after 1 hour and test as times may vary depending on your oven and temperature.
Remove from the oven and allow to rest in the tin for 1 hour before removing from the tin.
Cool and enjoy slices with avocado and hummus or just on its own!
Adapted from Teresa Cutter