Do you have a recipe for Seeded Pumpkin Breakfast Bread?
Here's a recipe for Seeded Pumpkin Breakfast Bread:

Ingredients:

• 1 1/2 cups raw walnuts, halves, toasted and chopped
• 1 cup raw pepitas
• 1/4 cup chia seeds
• 1 cup dried fig, sliced
• 1/2 cup flaxseed
• 2 3/4 cups old fashioned rolled oat
• 1 tablespoon pumpkin spice
• 2 teaspoons fine sea salt
• 15 oz unsweetened pumpkin puree
• 1 cup almond milk
• 1/4 cup olive oil
• 1/2 cup maple syrup
• 1/3 cup flaxseed meal

Instructions:

1. Preheat the oven to 350˚F (180˚C). Line a baking sheet with parchment paper.
2. Add the walnuts and pepitas to the prepared baking sheet. Toast in the oven for 10 minutes, until golden brown and fragrant.
3. In a medium bowl, mix together the toasted walnuts and pepitas, chia seeds, figs, flaxseeds, oats, pumpkin spice, and salt.
4. In a large bowl, whisk together the pumpkin puree, almond milk, olive oil, and maple syrup.
5. Then, add the flaxseed meal and dry ingredients and stir with a spatula to incorporate. The “dough” will be moist and somewhat loose.
6. Transfer the batter to a 9x5-inch (23x13 cm) loaf pan, packing it into the pan. Cover with plastic wrap and let sit at room temperature for 2 hours.
7. Preheat the oven to 400˚F (200˚C).
8. Bake for 1 hour and 20 minutes. The loaf will become very browned during baking. Remove from the oven and let cool for 15-20 minutes before slicing.
9. Nutrition  Calories: 4929  Fat: 289 grams  Sodium : 373mg  Carbs: 504 grams  Fiber: 140 grams  Sugars: 162 grams  Protein: 132 grams

Enjoy your Seeded Pumpkin Breakfast Bread!