• To make your own pumpkin spice blend, combine ground cinnamon, ginger, cloves and nutmeg.
  2 ½ teaspoons ground cinnamon, 1 ½ teaspoons ground ginger, ½ teaspoon ground nutmeg, ½ teaspoon ground cloves
• Preheat the oven to 350°F / 180°C.
• Line a loaf pan with a piece of parchment paper.
• Combine flour, baking powder, salt, and 3 ½ tsp pumpkin spice blend in a medium bowl.
  2 ¼ cups (270 g) all-purpose flour, 4 teaspoons baking powder, 3 ½ teaspoons pumpkin spice blend, ½ teaspoon salt
• In a large bowl, whisk together pumpkin puree, oil, and brown sugar until smooth.
  1 ½ cups (375 g) pumpkin puree, 1 cup (200 g) light brown sugar, ⅓ cup (80 ml) neutral oil
• Add the oat milk and whisk.
  ½ cup (120 ml) oat milk
• Add the dry mix to the bowl and stir until smooth and no lumps remain.
• Spoon the batter into the prepared loaf pan.
• Bake at 350°F / 180°C for 55-65 minutes until a toothpick or skewer comes out clean when inserted in the middle.
• Cool your pumpkin loaf in the pan for at least 10 minutes. Then move to a cooling rack and allow to cool for another 20 minutes.

For the glaze

• Combine the powdered sugar and 1½ tsp spice blend in a bowl and add just enough water or oat milk to reach a pourable consistency.
  1 cup (100 g) powdered sugar, 1-2 tablespoons water or oat milk, 1 ½ teaspoons pumpkin spice blend
• Pour the lemon glaze over the partially cooled loaf until it is thickly coated.
• Allow to cool completely before serving.