Preheat oven to 325°F/163°C.
Melt coconut oil over low heat just until it liquefies.
Combine all other ingredients except pomegranate seeds into a mixing bowl. Bonus points for freshly grating spices (cloves, nutmeg).
When coconut oil has cooled (to 110°F or lower), add to bowl.
Mix thoroughly.
If using, gently stir in pomegranate seeds so as not to break them.
Lightly grease muffin tin (using butter or coconut oil) or 9"x5" loaf pan, or use parchment paper or muffin cup liners.
Evenly distribute batter into muffin cups or pour into center of loaf pan.
If using berries, add a few to each muffin cup, or gently fold and press into loaf.
Place into oven.
Muffins take about 25 minutes; bread takes about 60. Start checking on bread starting at 45 minutes.
To test doneness, use the toothpick test by sticking a clean toothpick into the center of the loaf or largest muffin. When it comes out clean (no crumbs), then it's done. If not, repeat the test in a few more minutes.
Remove from oven, let cool and then remove from pan.
Store at room temperature in a cool, dry place. Slice and freeze any bread or muffins that you won't consume within a few days. Reheat in toaster oven on medium temperature (350°F/177°C).