Prepare the glaze. Add all the ingredients for the glaze, except for the candied ginger, to a small saucepan. Bring to a full boil, reduce the heat to a gentle boil and cook until thick, whisking frequently, about 10-15 minutes. Pour the glaze into a bowl and refrigerate for 2 hours. The glaze will thicken more in the refrigerator.
Preheat the oven to 375° F and lightly oil a 9” x 5” loaf pan. In a mixing bowl, whisk together the first six ingredients (eggs through ginger) until combined. In a separate bowl, stir together the remaining (dry) ingredients (coconut flour through nutmeg). Pour the wet ingredients into the bowl with the dry ingredients and mix until combined. (Note: you can also add all the ingredients for the bread to a blender and blend until smooth).
Transfer the batter to the prepared loaf pan and smooth evenly. Bake on the center rack of the preheated oven for 40-45 minutes, or until the loaf is brown around the edges and tests clean when poked in the center with a toothpick.