Preheat your oven to 350°F (175°C). 

Line a loaf pan or baking sheet if making a free-form loaf with parchment paper. If using a loaf pan, leave some parchment hanging over the sides so it’s easy to lift out later. 

In a large mixing bowl, whisk the almond flour, coconut flour, pumpkin seed protein powder, baking powder, nutritional yeast, and salt altogether. 

Make the flax egg. In a small bowl, mix ground flaxseed with warm water. Stir and let sit for 5–10 minutes until it thickens into a gel-like consistency. This mixture acts as your binder and replaces eggs. 

Combine the wet ingredients. In a separate bowl, whisk together the prepared flax egg, apple cider vinegar, and olive oil. Mix until smooth and well combined. 

Slowly pour the wet ingredients into the dry ingredients while mixing with a spatula or spoon. Stir until fully incorporated. The dough should be thick, slightly sticky, and hold together well. 

Transfer the dough to the prepared loaf pan or shape it into a rustic mound on a parchment-lined baking sheet. Smooth and shape the top gently. 

Sprinkle pumpkin seeds on top and lightly press them into the surface so they don’t fall off after baking. 

Bake for about 30 minutes, or until the top looks golden, the loaf feels firm to the touch, and a toothpick inserted into the center comes out clean or with just a few dry crumbs. 

Let the bread cool in the pan for 10 minutes, then lift it out using the parchment and transfer to a wire rack. Cool completely before slicing. 

Slice using a serrated bread knife. Serve as-is, toasted, or with vegan butter, avocado, or nut butter. It also pairs well with this Protein-Rich Coconut Mushroom Soup.