Preheat the oven to 180c/356/gas mark 4
Grease and line a baking loaf pan with parchment paper or a loafer liner
Place the gluten free flour, cinnamon, ginger, nutmeg, baking soda, baking powder and pink salt in a medium bowl and set aside
Cream the butter and coconut sugar in a medium sized bowl until smooth
Add the eggs, olive oil, vanilla and butternut squash puree into the butter/sugar mix and whisk until the mixture is well combined
Grab the bowl with the flour blend and add to the wet ingredients (in batches) to form a smooth batter (DON'T overmix) .
Use a wooden/silicon spoon to fold the dried cranberries into the batter.
Pour the cake batter into the loaf pan and sprinkle the top with pumpkin seeds.
Bake for approximately an hour, place a piece of aluminium foil over the pan approximately 45 minutes into baking to stop the bread from browning too much.
Test the readiness of the bread by inserting a skewer in the centre. If it comes out clean, it's baked! If not return to the oven and bake for another 10 minutes and check again.
Carefully remove the loaf from the pan and place directly onto a cooling rack
Serve accordingly and store leftovers in an airtight container