Dry Ingredients:

• 1 3/4 cup wholewheat flour or spelt flour

• 3/4 cup coconut sugar any granulated sugar will work but the browner kinds are nicer flavour wise in this recipe

• 1 teaspoon baking soda

• 1/2 teaspoon baking powder

• 1/4 teaspoon salt

• 1 teaspoon ground ginger

• 1 teaspoon ground cinnamon

• 1 teaspoon ground ground all spice if you don't have all spice use an extra ½ teaspoon cinnamon with ½ teaspoon ground cloves and a big pinch of nutmeg or just sub the all spice for pumpkin pie spice

• 2/3 packed cup dried cranberries

• 1/2 cup pumpkin seeds

Wet Ingredients:

• 1 slightly heaping cup pumpkin puree - Pureed orange sweet potato works well too not pumpkin pie filling

• 1/2 cup plant-based milk

Directions:

1. Preheat oven to 350°F and lightly grease a 1lb loaf tin ( mine measures 8.5 x 4.5 x 2.75 inches). If there is a chance your tin will stick lay a strip of baking parchment down the length of the pan with some overhang each side to make it easier to remove when cooked)

2. Add all of the dry ingredients to a bowl and stir to combine.

3. Add the pumpkin puree and milk to another bowl or a jug and stir together.

4. Add the wet ingredients to the dry and mix until just combined. It is a very stiff batter, almost like a dough so do not be concerned. It will come together with a bit of elbow grease!

5. Spoon the batter into the prepared tin and smooth out so it's even.

6. Bake for 55 minutes then check it. It might need an extra 5 minutes or so. Insert a tooth pick or a skewer and if it comes out clean it's ready.

7. Remove from the tin immediately and cool on a cooling rack.

8. Leave it to cool completely before cutting.

9. Enjoy!

Notes:

Serve the loaf as it is or with butter or nut butter.