Add the butter and Natvia to your stand mixer and beat on medium speed using the whisk attachment.
Add the vanilla, egg and cream cheese and combine.
In a mixing bowl, add the remaining loaf ingredients and mix together.
Gently fold the dry ingredients into the stand mixer.
Pour the batter into a 9x5in loaf tin, lined with parchment.
Bake in the oven for 50-55 minutes, until a skewer comes out clean when inserted in the center.
Allow the loaf to sit in the tin for 15 minutes before removing to a wire cake rack to cool completely.
Frosting
In your stand mixer, combine the cream cheese, vanilla and Natvia Icing Mix. Mix on medium speed until smooth.
Spread over the cooled loaf and top with the chopped walnuts. Cut into 10 slices and enjoy.
Notes
[nutrition-label]STORING: Store in the fridge for up to one week. The un-frosted loaf can be frozen for up to 3 months. To defrost, remove the cake from the freezer and leave it in the fridge overnight. It will be ready to ice in the morning.