Preheat the oven to 350°F.

Coat a 9-by-5-inch loaf pan with cooking spray and line the bottom and 2 long sides with parchment paper, leaving 2 inches overhanging on each side.

Using an electric mixer, blend together Coconut sugar and softened butter. Mix for about 5 minutes.

Beat in eggs, one at a time, until incorporated, scraping down the sides of the bowl between each addition.

Add ricotta, orange zest, 2 tablespoons orange juice and vanilla mix on medium-low speed just until combined, about 1 minute.

Add gluten free flour, baking powder, salt, ginger and cinnamon; mix on low speed until almost combined, about 1 minute.

Fold peaches into the batter. Spoon the batter into the prepared pan and spread evenly.

Bake until starting to brown around the edges and a wooden pick inserted in the center comes out clean, about 1 hour.

Let cool in the pan on a wire rack for 10 minutes.

Then carefully pull the cake from the pan using parchment paper overhang.

Let cool completely, about 30 minutes.

Whisk sugar free powdered monk fruit sweetener and the remaining 2 teaspoon orange juice in a small bowl until smooth. Add more powdered monk fruit sweetener if too thing, more orange juice if too thick.

Spoon the glaze onto the cooled cake.