Start by preparing the pumpkin puree; place in a large saucepan and cover with water. Bring to the boil over a moderate heat and cook for 10-15 minutes until tender.
Drain and allow to cool a little before pureeing in a food processor with a little of the cooking water to loosen it. Press through a sieve into a clean bowl and reserve to one side.
For the olive bread, combine the flours, sugar, salt and yeast in a large mixing bowl, and then work the olive oil in. Add the warm water steadily until you can form a fairly sticky dough.
Add a little more water if it is too stiff, then turn out onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic. Check after 1 ½ to 2 hours, depending on recipe and room temperature.
Grease a large loaf tin.
For the ‘proving’ (second rising) stage, turn the dough out onto a lightly floured surface, knock it back and knead again for a few minutes to release any air pockets. Add the feta and olives at this stage, shape into an oval and press into the prepared loaf tin. Cover and leave it to rise in a warm place for 30 to 40 minutes, or until its doubled in size.
Meanwhile, prepare the pumpkin bread by combining the brown sugar, eggs, prepared pumpkin puree and butter in a large mixing bowl and mixing until thick and creamy.
Add the flour, salt and spices and mix until you have a thick batter.
Pour into a greased loaf tin.
Pre-heat the oven to 190° C.
Bake both breads for 45-60 minutes until risen.
Test them by removing from their tins; if the black olive and feta loaf sounds hollow when tapped on the base, it's ready. If a cake tester comes out clean from the pumpkin bread, it is ready.
Remove and allow to cool on a wire rack before slicing and serving.