Preheat the oven to 350*F & make sure your rack is in the middle.

Put the pumpkin and sunflower seeds on a rimmed baking sheet & toast in the oven for 5-7 mins. Make sure to toss them once or twice & watch them super closely because they will most certainly burn the second you turn your back. When they're nice and toasty take them out of the oven and allow to cool completely.

Grease a 8.5in x 4.5in loaf pan with butter and line with parchment paper.

In a large bowl, combine the wholemeal flour, all-purpose flour, baking soda, sea salt, granulated sugar and oats.

In a medium bowl mix together the buttermilk, molasses and Guinness. Mix well. Add the egg & mix until everything is combined well.

Grab your dry ingredients bowl and make a well in the center of it. Pour the wet ingredients into the well and drag the flour mixture little by little into the liquid either with your hand or a wooden spoon. (I opt for the hand. I spread out my fingers like a claw-- kinda like I'm holding a softball--and drag it around the bowl bringing everything together). Keep going until it all comes together.

Pour the dough into the prepared pan. Pat the top of the batter down (you'll need a little water on your hand so it doesn't stick). Make an indentation down the middle of the loaf, using your fingers or a spoon (this will help it to rise more evenly & not dome like crazy!).

Place in oven and cook for 50-55 mins or until the internal temperature registers 205-210*F.

Remove from oven and allow to cool in the pan for 10 mins.

Remove from pan and place on cooling rack. Allow to cool completely, 1 1/2-2 hours.

Slice and serve plain or with salted butter.