1. Preheat oven to 350 degrees Fahrenheit. Grease a standard loaf pan with non-stick spray or line with parchment paper, for easier clean-up.

2. Put first five ingredients into a mixing bowl and whisk to combine (pumpkin puree, maple syrup, melted coconut oil/butter, egg, and vanilla). Add in all remaining ingredients (flour + spices) and stir with a wooden spoon or rubber spatula until combined. Do not overmix.

3. Pour batter into loaf pan, and bake for 35-40 minutes, or until loaf is golden and cooked through.

4. Let loaf cool at room temperature for 10-15 minutes, then transfer to a cooling rack and let cool completely.

5. Make Icing: If your coconut butter and oil are both soft at room temperature, simply put all icing ingredients into a small bowl and stir well to combine. If they are solid at room temperature, gently soften both of them in the microwave in 5-second increments until soft enough to scoop and measure. When warm, the icing can be drizzled over the cake. When slightly chilled (stick in the fridge for 10 minutes), it takes on a consistency similar to cream cheese frosting and needs to be spread over the loaf.

6. When loaf is completely cooled, drizzle/spread the icing on top, then cut and serve. Leftovers keep well at room temperature for up to 5 days. Alternately, the entire loaf can be wrapped and frozen for up to a month, then defrosted at room temperature before eating. If freezing ahead of time, I recommend leaving the icing off and icing it when you're ready to eat.