Honey Butternut Carrot Bread

Preheat oven to 175ºC (about 350ºF) and grease and lightly flour a 9 x 5 inch loaf pan.

Slice the butternut into cubes and steam for about 15 minutes until very soft. Puree until very smooth.

In a mixing bowl, stir butternut puree, grated carrot, eggs, olive oil and honey.

In a separate bowl, place flour, baking soda, salt, sunflower seeds, pumpkin seeds, ground cinnamon, ground nutmeg, ground cloves and ground ginger and stir together.

Stir the butternut mixture into the dry ingredients until well combined. Pour the mixture into the loaf pan, top with a few sunflower seeds and pumpkin seeds (optional).

Bake for about 50 minutes until a toothpick comes out clean.