Preheat your oven to 350˚ F.

In a large bowl, whisk together the flours, baking powder, soda, salt and spices.

In a large separate bowl, combine all remaining ingredients starting with the canned pumpkin (except the coconut oil) and stir well . Make a well in the center of your dry ingredient bowl and pour your pumpkin mixture into it, stirring gently with a spoon.

When most of the flour has been mixed in, pour in your melted coconut oil and stir until it is mixed through and there is no more flour showing.

Divide the batter into two standard size loaf pans that have been greased ahead of time. Top with raw pumpkin seeds if desired.

Bake for 50-55 minutes or until an inserted toothpick comes out clean. Allow the breads to sit in the pan for 5 minutes before removing  them to a cookie sheet to fully cool.