Pumpkin bread

This is a great gluten-free pumpkin bread recipe. By the way, by enjoying this delicious baked goods, you will enrich your diet with seeds and nuts.

Ingredients:
675g butternut squash (peeled, seeded, grated)
3 eggs
1 spoon of honey
2 tablespoons of macadamia oil
½ teaspoon ground nutmeg
½ tsp ground cinnamon
2 glasses (200 g) of almond flour
½ cup (55 g) coconut flour
½ lemon juice
⅔ teaspoon of baking soda
⅔ cup (80 g) chopped pecans
⅓ cup (55 g) white chia seeds
⅓ cup (55 g) sunflower seeds (plus extra for sprinkling on top of baked goods)
⅓ cup (50 g) pumpkin seeds (plus extra for sprinkling on top of baked goods)
Instructions:
1. Heat the oven to 180°C. Grease a 25 cm baking dish with oil and line it with baking paper.
2. In a large bowl, mix the pumpkin, eggs, honey and macadamia oil. Add the nutmeg, cinnamon and a large pinch of salt and stir. Add the almond flour, coconut flour, lemon juice and baking soda and mix (if the batter is too runny, add a little more coconut flour). Add pecans, chia, sunflower and pumpkin seeds.
3. Transfer the mixture to the prepared pan and sprinkle with sunflower and pumpkin seeds. Bake for 1 hour 15 minutes to 1 hour 30 minutes (cover with foil if the surface starts to brown too much during baking).
4. Remove from the oven and let cool slightly.
5. Bread wrapped in plastic wrap will keep for up to 3 days.
Yield: 1 loaf of bread
Recipe: delicious.com.au