GUT-FRIENDLY GLAZED CHOCOLATE PUMPKIN CAKE LOAF

Set oven to 350°F and grease a loaf pan. In a mixing bowl, add the sugar and the eggs and beat until well combined. Then add remaining wet ingredients (1 cup pumpkin purée, 1/2 cup extra-virgin olive oil, 1/2 cup almond milk, splash of vanilla extract) and mix until thoroughly combined. In a separate bowl, mix the dry ingredients (pinch of ground cinnamon, pinch of sea salt, 1/2 cup cacao powder, 1 cup gluten-free flour blend, pinch of baking powder, 1/2 cup Mindbodygreen chocolate collagen+ (optional)). Then add the dry mixture to the wet and slowly mix until a smooth, silky batter forms. Pour batter into the loaf pan and bake for 40-45 minutes. Let cool completely before slicing! 

For the glaze: Mix 1 cup powdered sugar, a splash of dairy free milk, and a teaspoon of pumpkin purée together and drizzle on top of the cooled loaf.