Preheat oven to 350 degrees F (175 degrees C). Line a 1 pound loaf pan with parchment paper and set it aside.
Pulse 1 cup of Unsalted Raw Pumpkin Seeds (1 cup) in a food processor or blender until nicely ground into a flour of medium-coarse consistency.
In a large mixing bowl combine the pumpkin seed flour with Unsalted Raw Pumpkin Seeds (1/2 cup), Raw Sunflower Seeds (1 cup), Flaxseeds (1/2 cup), Chia Seeds (1/2 cup), Psyllium Powder (1/4 cup), Everything Bagel Seasoning (4 tablespoon), Maple Syrup (1 teaspoon), and Salt (1/2 teaspoon).
Add in Water (1 1/2 cup), Coconut Oil (4 tablespoon), and Apple Cider Vinegar (1 tablespoon) and stir with a spatula until the mixture is well-combined and thick.
Use the spatula to press and pack the batter into the loaf pan, evening the top until it is nice and smooth.
Bake the loaf for 45 minutes, then take the loaf out of the oven and flip the bread onto a baking sheet so the top is facing down.
Remove the loaf pan and return the now upside down loaf to the oven to bake for the remaining 15 minutes.
Once the bread is done baking, allow it to cool completely and then slice into 24 pieces. Each slice will be approximately 1/4" thick. For optimal eating enjoyment, serve slices very well toasted and topped with or any topping of your choice (I used cream cheese and avocado). Store bread in a re-usable bag in the freezer.