Preheat your oven to 180C (350F). Line a baking sheet with baking paper, and line a 9 x 5 inch loaf tin with baking paper too. Set them aside until required.
In a large bowl whisk together sorghum flour, brown rice flour, white rice flour, almond meal, baking powder, and spices.
In a smaller bowl whisk together eggs, vanilla extract, brown sugar, oil, and mashed pumpkin until smooth.
Pour wet ingredients into dry ingredients and mix well. Stir through pumpkin seed and sunflower seed mix.
Pour batter into lined loaf tin and bake in preheated oven for 40-45 minutes or until a skewer inserted into the middle comes out clean. Remove from the oven. Stand in the tin for 5 minutes before turning out on a rack to cool completely.
While the loaf is cooling, make the pumpkin seed sprinkle. Mix together all ingredients. Spread over prepared lined baking sheet. Bake for 15 minutes, shaking tray occasionally to make sure the seeds brown evenly. Once browned remove from the oven and cool completely.
When the loaf is completely cool make the brown sugar glaze. Beat together brown sugar, icing sugar, butter, and 2 tablespoons hot water until a smooth, thick, glaze forms. If too thick to pour, add the extra tablespoon of hot water.
Pour glaze over the pumpkin bread and top with pumpkin seed sprinkle.
note: to make pumpkin purée: peel and chop about 500 grams pumpkin. Place in a microwave safe bowl with a small amount of water and microwave in 2 minute bursts until the pumpkin is soft all the way through. Cool completely and mash or blend until smooth. Measure out required amount.
store: well covered at room temperature for up to two days
leftovers: wrap glazed cake in plastic wrap and freeze for up to two months