Preheat the oven to 350°F (175°C) and grease a standard loaf pan.
In a large mixing bowl, whisk together the flour, sugar, salt, baking soda, cinnamon, and nutmeg until well combined and the spices are evenly distributed.
In a separate bowl, beat the eggs lightly and then stir in the vegetable oil and pumpkin puree until the mixture is smooth and integrated.
Pour the wet mixture into the dry ingredients and fold gently with a spatula until just combined, being careful not to overmix.
Fold in the chopped roasted pumpkin seeds, ensuring they are evenly distributed throughout the batter.
Pour the batter into the prepared loaf pan, smoothing the top with a spatula for an even surface.
Bake for 55 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown.
Remove the bread from the oven and let it cool in the pan for about 10 minutes before transferring to a wire rack to cool completely.
Slice the bread once cooled, revealing a moist interior speckled with crunchy pumpkin seeds and a fragrant spiced aroma.
Enjoy slices of this pumpkin bread with your favorite spread or simply on their own to savor the complex flavors and textures.
