Pre-heat your oven to 350°F (180°C) then line an 8x4 inch loaf tin, set aside.

In a large bowl whisk together the eggs, pumpkin puree, monkfruit sweetener syrup and coconut oil.

In a separate bowl combine the coconut flour, baking powder, baking soda, cinnamon, nutmeg and salt.

Add the dry ingredients into the wet and mix until an even batter is formed.

Allow the batter to rest for 10 minutes. This will help the coconut flour to absorb the liquid batter adding nice texture to the finished bread.

Transfer the batter to the prepared loaf tin and bake for 50 minutes or until a toothpick inserted into the center of the bread comes out clean.

Remove from the oven and allow to cool to room temperature before glazing. While the bread is cooling make the glaze.

To Make the Cream Cheese Glaze: In a microwave safe bowl combine the cream cheese, monkfruti sweetener syrup and vanilla. Microwave for 30-40 seconds until all ingredients have melted together. Whisk until smooth and set aside to cool slightly.

Once the bread has come to room temperature remove from the tin and place on a wire rack.

Pour the glaze over the bread and allow to set for 10-20 minutes before slicing.

Cover and store the bread in the refrigerator for up to 4 days. Enjoy!!