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Preheat oven to 180°C. Grease a 25cm loaf pan and line with baking paper, leaving 5cm overhanging long sides of pan.
Combine pumpkin, eggs, honey and oil in a large bowl. Add nutmeg, cinnamon and a large pinch of salt, and stir until combined. Add almond meal, coconut flour, lemon juice and bicarb, and stir until combined (add a little extra coconut flour if it feels too wet). Gently fold through pecans, chia, sunflower seeds and pepitas.
Spoon mixture into the prepared pan and sprinkle with the extra sunflower and pumpkin seeds. Bake for 1 hour 15 minutes to 1 hour 30 minutes or until a skewer inserted in the centre comes out clean (cover with foil if the top becomes too brown during cooking).
Remove from oven and allow to cool slightly in the pan before turning out onto a wire rack to cool completely.
The bread will keep, wrapped in plastic wrap, for up to 3 days.