Preheat oven 350 F. Prepare an 9x5 bread loaf pan by placing a piece of parchment paper inside. Allow the ends to hang off the edges a bit for easy removal.

In a medium bowl, sift together the almond flour, arrowroot starch, baking soda, baking powder, nutmeg and cinnamon.

In a separate larger bowl, whisk together the eggs. Then add the pumpkin, vanilla extract and apple cider vinegar.

Slowly add 1-2 tablespoons of the flour mixture to the egg mixture, mixing until fully incorporated. The consistency of the batter should be a little runny.

Transfer the batter to the prepared loaf pan.

Top the batter with the pumpkin seeds, pressing them gently into the batter. This way they will bake into the batter a bit and not fall off after baking.

Bake 40 minutes, or until a toothpick can be inserted into the center clean.

Leave the bread in the pan 2 hours to cool at room temperature.

Once cooled, gently lift the bread from the pan using the sides of the parchment paper to remove. Cool another 30 minutes before slicing and enjoying.

Store bread in the refrigerator up to one week.