½ cup super-fruit mix (options mulberry, cranberry, blackberry, goji berry)
2 tbsp. pepitas seeds (sprinkled on top)
Preheat oven to 180°C.
Grease a 9-inch by 5-inch loaf pan with some coconut oil
In a large bowl, whisk together the brown rice flour, almond flour, baking soda, baking powder, cinnamon, pumpkin spice and salt
In a medium bowl, whisk together the coconut oil, maple syrup, mashed banana, pumpkin, and eggs. Pour the wet ingredients into the dry ingredients and mix well with a wooden spoon. Fold in the super fruit mix.
Spread the batter evenly in the loaf tin. Sprinkle the pumpkin seeds over the top. Bake 35-40mins until golden brown, the bread lifts away from the edges of the pan.
Let cool in the pan on a wire rack for about 10 minutes, then remove from pan and let cool completely on a wire rack.
To store, wrap tightly with plastic wrap or foil and keep at room temperature. Keeps well for 3-4 days.