1. Preheat oven to 325F. Lightly coat a 8×5″ loaf pan with 1/2 tsp olive oil. Line bottom of pan with parchment, leaving overhang on both long sides.
2. In a small bowl combine 3 tbsp ground flax and 9 tbsp water. Whisk together and set aside for 10 minutes.
3. Whisk flour, cinnamon, salt, baking powder, baking soda, ground nutmeg, and cloves in a medium bowl.
4. In a large bowl whisk flax mixture, pumpkin purée, vanilla extract, fresh ginger, & cane sugar in a large bowl. Slowly pour in oil while you whisk constantly until mixture is well incorporated. Gently fold half of dry ingredients into wet mixture, until no dry spots remain. Repeat with remaining dry ingredients, stirring to combine but being careful not to overmix.
5. Transfer batter to prepared pan; smooth top with a spatula. Scatter pumpkin seeds over top of bread then sprinkle 1 tbsp cane sugar. Bake bread 80–85 minutes. (Check center with toothpick)
6. Let cool in pan for at least 20 min before removing from pan.

For the maple vegan butter

1. Using an electric mixer on medium-high speed, beat butter in a large bowl, scraping down sides, until light and fluffy, 5–6 minutes. Add maple syrup and sea salt and beat, scraping down sides of bowl once more, just until incorporated.