Preheat the oven to 350°F. Spread the pepitas and pecans on a large baking sheet and roast for about 10 minutes. Until you can smell toasted nuts. Keep n eye on them, Nuts burn easily.
½ cup Pepitas, 1 cup Pecans
Grease and line a 9 X5 inch loaf pan and set aside.
Sift all the dry ingredients and set aside.
1½ cup All-purpose flour, ½ teaspoon Baking powder, ½ teaspoon Baking soda, ¼ teaspoon Salt, ¼ cup Cocoa powder
Using the whisk attachment, whisk the butter and sugar for good 5 minutes. The mixture should look fluffy.
1 cup sugar, ½ cup Butter
Add in the oil and beat well.
¼ cup Oil
Add the eggs one at a time, and beat well after each one. Add the vanilla now.
2 Eggs, 1 tablespoon Vanilla extract
Mix in the buttermilk, and mix for a minute.
1 cup Buttermilk
Switch to a rubber spatula and mix in the chocolate chips and roasted nuts.
½ cup Pepitas, ½ cup Mini chocolate chips, 1 cup Pecans
Gently fold in the dry ingredients, and mix. Do not overmix.
Sprinkle the top with more pepitas and chopped pecans.
Pour the batter into the lined lof pan and bake for 55-60 minutes or until an insert comes out clean.
Let cool down in the pan, then transfer to the cooling rack to cool down.