Pre-heat oven to 160°C fan-forced. Spray a large loaf tin with cooking spray and line with baking paper so that it overhangs the sides.
Peel the pumpkin and cut into 2cm cubes. Place into a microwave safe bowl with half a cup of boiling water, cover with cling wrap and microwave for 4 minutes. Drain the water, if any, and mash the pumpkin thoroughly with a fork. Set aside to cool.
In a bowl, whisk together the flour, salt, baking powder, bicarb soda, cinnamon, nutmeg, ginger and cloves. Set aside.
Place butter and sugar in the bowl of an electric mixer on medium speed and mix until just blended. Add eggs one at a time, mixing until well incorporated and continue beating for another 2-3 minutes until very light and fluffy. Add the honey and mashed pumpkin and mix. Please note at this point, the batter may look grainy and split.
On low speed, add the flour mix until combined. Pour the batter into the prepared loaf tin. Sprinkle the top with pumpkin seeds and bake for 70 minutes or until a skewer inserted into the centre comes out clean. Cool in the tin for 10 minutes, then turn out onto a wire rack to cool completely.