Spread nuts and pumpkin seeds in a thin, even layer on a baking sheet and bake for 15 minutes. Allow nuts to cool and chop them into medium-fine pieces.
Turn the oven down to 325F and prepare the loaf pan.
Reserve a tablespoon of the toasted nuts and set aside. Whisk together all the dry ingredient - flours, baking soda, baking powder, salt, spices, and nuts.
In the bowl of a standing mixer with a paddle attachment, combine the sugars and coconut oil. Add the squash puree and mix well, on medium speed for two minutes. At the eggs one at a time, remembering to scrape down the sides.
Turn mixer down to low speed and alternate adding the flour mixture and buttermilk in three additions. Mix until just combined.
Pour batter into prepared loaf pan smooth out the top. Gently tap loaf on counter to get rid of any air bubbles. Sprinkle loaf with reserved nuts and seeds. Bake for 50 - 60 minutes. Test for doneness by using a toothpick - the toothpick should come out clean.
Let loaf cool for 30 minutes before unmolding and serving.
*Roasted kabocha puree
225g of roasted kabocha puree will require approximately 280g of raw skin-on kabocha squash.
To roast kabocha squash: cut squash in half and brush each cut half with olive oil, roast at 375F for 45 minutes until tender, scoop out seeds, scoop out flesh, and process in a food processor.
Every squash is different; if you find that the puree you made is slightly more wet than the consistency of mashed potatoes, strain the puree over a fine mesh sieve for 30 minutes being using (I found that kabocha tends to be less watery compared to other squashes)
Adapted from Sweeter Off the Vine
Kabocha Squash Tea Cake with Toasted Nuts by Amy of Constellation Inspiration