• Preheat the oven to 350 ℉ Line a 9x5 loaf pan with parchment paper.
• Into a large mixing bowl add the sugars, pumpkin, butter, olive oil, vanilla, cinnamon, and ginger
• Lightly beat the eggs and add the psyllium husk, then add it to the pumpkin mix and beat it in to just combine.
• In a medium bowl sift the almond flour, brown rice flour, oat flour, sorghum flour, tapioca starch, baking soda, baking powder and salt
• Beat a third of the flour blend into the wet ingredients. Add another third and beat just to combine. Fold in the remaining third with a spatula, and mix until there is no loose flour.
• Pour the batter into prepared pan and smooth out the top with a spatula..
• Bake for 45-50 minutes or until a toothpick comes out clean.
• Allow bread to cool completely in the pan before icing.

Make the icing

• In a medium bowl add the soft butter and beat until smooth. Add the cream cheese and yoghurt, beating until just combined. Add a portion of the icing sugar at a time, making sure to stir it in first with a spoon to prevent it flying everywhere. Beat it until smooth. Add more icing sugar if you prefer a thicker consistency.
• Spread the icing over the bread with a sprinkling of finely chopped nuts if desired
• Store in an airtight container in the refrigerator for 2-3 days.