Preheat the oven to 170 degrees and line a bread tin with baking paper

In a large bowl crack in the eggs and whisk. Add in the ricotta, milk and mashed pumpkin

Melt the honey and butter together in a saucepan over a low heat, then pour slowly into the wet mixture. Mix well to combine

In another bowl, sift in the flour and add in the almond meal, baking powder, salt and mixed herbs. Mix gently to combine

Add the dry ingredients into the wet and stir well. Transfer the mixture into the lined bread tin and top with pepitas

Place into the oven to bake for roughly 40 minutes until the top is golden and a skewer inserted into the middle comes out clean