1 1/2 cup whole wheat flour
1/2 cup wheat germ or ground flax
1 teaspoon baking soda
3/4 teaspoon kosher or sea salt
1 teaspoon cinnamon
1 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1-1/4 cup pumpkin puree
1 cup coconut sugar
2 large eggs, beaten
1/3 cup virgin coconut oil + more for the pan
1 teaspoon vanilla extract
1 cup fresh or frozen cranberries, roughly chopped
1 cup pecans, chopped
1/4 cup raw sunflower seeds (optional)

Preheat oven to 350. Sift all ingredients up until the pumpkin into a large mixing bowl. Combine pumpkin, sugars, eggs, oil and vanilla in another bowl and mix well. With a spatula; combine the wet ingredients into the dry ingredients and then mix in the cranberries and the pecan.

Oil a 9 x 5 inch loaf pan on the bottom and the sides and pour in the batter. Top with the sunflower seeds or any other chopped nut or granola. Bake for 45-55 minutes or until a thin knife or skewer inserted into the center comes out clean. Turn the bread out onto a rack to cool…then eat!

 All beautiful photos taken by Emma Del Rey