Combine the liquid vegan pumpkin bread ingredient and the brown sugar in a bowl and stir them with a silicone spatula until just combined.

Combine the liquid vegan pumpkin bread ingredient and the brown sugar in a bowl and stir them with a silicone spatula until just combined.

Sift the dry ingredients (flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt) over the liquid ingredients.

Sift the dry ingredients (flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt) over the liquid ingredients.

Gently incorporate the vegan pumpkin bread with a spatula until there are no more lumps but without over-stirring as it would make the bread gummy.

Gently incorporate the vegan pumpkin bread with a spatula until there are no more lumps but without over-stirring as it would make the bread gummy.

Transfer the batter to a 9-inch x 5-inch loaf pan lined with lightly oiled parchment paper and bake it for about 50 minutes in an oven preheated to 350°F (180°C).

Transfer the batter to a 9-inch x 5-inch loaf pan lined with lightly oiled parchment paper and bake it for about 50 minutes in an oven preheated to 350°F (180°C).

Let the vegan pumpkin bread cool down for a few hours before pouring my vegan icing made of icing sugar, almond milk, and maple syrup. Slice into 12 slices.

Let the vegan pumpkin bread cool down for a few hours before pouring my vegan icing made of icing sugar, almond milk, and maple syrup. Slice into 12 slices.