Ingredients:
- ½ cup of coconut oil
- 2 cups of plain flour
- 1 tsp. baking soda
- ½ tsp. baking powder
- 1½ tsp. ground cinnamon
- ¼ tsp. grated nutmeg
- ¼ tsp. ground cardamom
- ½ tsp. salt
- 1 cup brown sugar
- 2 large eggs
- 1 cup pumpkin puree
- 1/3 cup coconut cream
- 2 tsp. pure vanilla extract
- ¼ cup coarsely chopped walnuts
- ¼ cup roasted pumpkin seeds
- 2 Tbsp. salted sunflower seeds
1. Preheat an oven to 180 degrees Celsius or 350 degrees Fahrenheit. Prepare a medium sized cake tin by greasing with butter (or coconut oil) and a small amount of flour.
2. Mix the spices, flour, baking soda, baking powder and salt together in a medium sized bowl and set aside.
3. In a larger bowl, beat coconut oil and brown sugar until they are well mixed. Continue to beat mixture, slowly adding eggs one at a time, waiting a minute before adding the second egg. Once well combined, add the pumpkin puree, coconut cream and vanilla and continue mixing. Finally add flour mixture and beat on low speed until combined.
4. Spoon the mixture into the greased cake tin. Cover with walnuts, pecans, and seeds.
5. Bake mixture for 45-55 minutes until a golden brown colour. To test the inside, insert a wooden skewer, if it comes out clean it is ready. Set bread on a cooling rack and allow to cool for 15 minutes before serving.