Preheat your oven to 30°C/86°F in order to have a warm place to let rise the bread later.
Line a cake tin with parchment paper.
In a large bowl (or the bowl of the food processor), mix the flours, yeast, salt and pumpkin puree. Using the plastic (dough) blade, pulse a few time to mix. If you do it by hand, start mixing to form a ball.
Add the olive oil and continue kneading.
Add bit by bit the water. I needed 150g but if your pumpkin puree is wet you might need less. Your final ball should be smooth and slightly sticky.
Form a long cylinder that will rise directly in the cake tin. Place loaf in the tin. If you have a loose plastic bag, place the tin in it and close it. You can also put a damp towel on top.
Let rise the pumpkin bread into the warm oven for 1h30.
Remove the pumpkin bread from the oven and increase the temperature of your oven to 175°C/350°F.
Remove the plastic bag/damp towel. Brush the bread with plant-based milk and place some pumpkin seeds on top.
When the oven is warm, place a small cup or an individual pie tin filled with water in the oven. Place the cake tin and bake for 30 minutes. If the top is browning too much, you can decrease the temperature for the 10 last minutes to 150°C/300°F. But it should stay much longer (up to 40-45 minutes).
When it's baked, remove the bread from the tin and let it cool down completely on a cooling grid.
Cut in slice when and eat!