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Preheat the oven to 350 °F (180 °C)
Grease and line 10" x 4 ½" loaf tin with baking paper.
Mix 2 tablespoons ground flaxseed with 6 tablespoons water and set aside to thicken.
In a large bowl whisk together ground almonds, buckwheat flour, brown rice flour, tapioca, baking powder, bicarbonate of soda, cinnamon, ginger, cardamom, cloves, allspice, nutmeg and sea salt. Whisk in the sugar and orange zest and set aside.
In a small bowl whisk together flax eggs, pumpkin puree, olive oil, almond milk and apple cider vinegar.
Add the wet mix to the dry mix and mix until well combined. You should have a thick muffin consistency. Adjust milk or flour as needed. Fold in chopped walnuts.
Spoon the mixture evenly into your prepared tin and level out the surface.
Bake for about 45 to 55 min or until a cocktail stick comes out clean.
Remove from the oven once ready and leave to cool down for 20 min before removing from the tin.
Once the bread is completely cool, you can frost the top. Place the bread onto a serving plate and using a spatula spread generously with some whipped coconut frosting. Drizzle with salted pumpkin caramel and swirl the two together. Top with a few chopped toasted walnuts.