1. Preheat oven to 375°F.
2. In a 10-inch cast-iron skillet, heat 1 Tbsp. oil over medium heat. Add onion and sage. Cook until onion is softened, stirring occasionally. Transfer onion mixture to a bowl; set aside. Wipe skillet clean with paper towels.
3. In a large bowl, whisk together eggs, sugar, pumpkin, remaining ½ cup oil, and water.
4. In a medium bowl, combine flour, baking soda, cinnamon, salt, and baking powder. Add to egg mixture; whisk until combined. Fold in cheese and three-fourths of the onion mixture. Transfer batter to the cast-iron skillet; sprinkle with remaining onion mixture and pumpkin seeds.
5. Bake for 25 to 30 minutes or until a wooden toothpick inserted near the center comes out clean. Cool on wire rack. Transfer leftover bread to a covered container and store in the refrigerator up to 3 days.

Each serving contains: 184 calories, 10 g fat, 2 g saturated fat, 0 g trans fat, 27 mg cholesterol, 130 mg sodium, 19 g carbohydrates, 1 g fiber, 9 g sugar, 4 g protein. Daily values: 41% vitamin A, 1% vitamin C, 5% calcium, 7% iron.