Vanilla Maple Glazed Gingerbread Loaf

Preheat oven to 350F and prepare a loaf tin. Mix the butter, eggs, sugar, and molasses until fluffy, then add in the yogurt and pumpkin and whisk until uniform. Stir through the remaining ingredients (gluten-free flour, almond flour, baking powder, sea salt, cinnamon, and ground nutmeg) and fold until well combined. Transfer the batter to the loaf tin and bake for 35-40 minutes. Let cool before icing.

For the Vanilla Maple Glaze: Whisk 1 cup powdered sugar, 1 tbsp milk of choice, 1 tbsp maple syrup, and a splash of vanilla until uniform. Pour the glaze over the cooled loaf and let it set before slicing.