Preheat the oven to 365 degrees F / 180ºc. In a bowl whisk all the dry ingredients very well until well combined.
In another bowl, mash the banana really well until smooth and there are no lumps. Add the rest of the wet ingredients and mix well to dissolve the sugar. Powder the pysllium husk before adding.
Add the dry into the wet and mix until well combined and there are no wet streaks. Mix really well.
Fold in the cranberries and walnuts.
Drop into parchment lined pan. Even it out. top with pepitas
Bake at pre-heated 365 degrees F / 180ºc for 55 to 65 minutes or until a toothpick from the center comes out almost clean with no liquid stuck to it. the bake time will depend on the consistency of the pumpkin puree and banana.
Cool in the pan for 15 minutes. Remove from the pan and cool completely before slicing with a serrated knife. Preferably chill in the refrigerator for an hour or so before slicing.
For variation: Add half of the batter, even it out, add a layer of soft vegan cream cheese, then layer the rest of the batter and bake for a cream cheese filled bread.Nutritional values based on one serving