1. If you made your pumpkin puree at home, you might want to strain it first so it is not too watery. Place the puree in a cheesecloth (warning: the pumpkin puree will stain it) or wrap it in 2-3 layers of kitchen paper, place that in a sieve over a pot and add something heavy on top – this will force liquid out of the puree. Leave it like that for about 30 minutes.

2. Preheat the oven to 350°F (180°C). Line a 9 inches (23cm) loaf pan with baking parchment and grease lightly. Set aside.

3. Add the eggs and both sugars to a large bowl and whisk until light and fluffy. Add the oil and mix until well combined. Add the strained pumpkin puree, maple syrup, and vanilla extract and mix in. In a second bowl mix both flours with baking powder, baking soda, ground cinnamon, ginger, cloves, nutmeg, and salt. Add the dry ingredients to the bowl with the wet ingredients and mix until just combined. Transfer the batter to the prepared loaf pan and smooth out the top. Sprinkle with the pumpkin seeds and some raw cane sugar and bake for about 55-65 minutes – or until a wooden skewer inserted into the center of the cake comes out clean. Take out of the oven and let cool down inside the baking pan for some time, then remove and allow cool down completely on a wire rack. The cake should survive about 2-3 days well wrapped at room temperature.