• Preheat oven to 350℉. Lightly grease a 9"x5" loaf pan. (I also like to line with parchment so it's easy to lift the loaf out of the pan, but this is optional.)
• In a large mixing bowl, whisk together soy milk and apple cider vinegar. Set aside for about 5 minutes to let curdle. (Depending on the type of milk you use, it may not visibly curdle. That's ok.)
• In a separate bowl, whisk together flour, baking powder, baking soda, salt, and all spices.
• To the bowl with the curdled soy milk, add the pumpkin purée, oil, brown sugar, white sugar, and vanilla. Whisk until everything is well-combined and the oil is integrated into the mixture (i.e. not floating on top).
• Add the dry mixture to the wet mixture about 1/2 at a time, stirring between each addition, taking care not to over-mix.
• If you are adding chocolate chips to your pumpkin bread, gently fold them in at this point.
• Pour batter into your prepared loaf pan and bake on the middle rack for 55-65 minutes. Every oven is different, so keep an eye on it. When ready, it should spring back when gently poked. A toothpick or knife in the center of the cake should come out clean (or with just a few moist crumbs). Add extra time in 5 minute increments if needed.
• Let cool in the pan for about 15 minutes before removing to a wire rack to cool fully.

Icing (optional)

• Wait for the loaf to cool completely before adding the glaze, otherwise it will melt rather than harden.
• Sift powdered sugar into a bowl. Add milk and vanilla extract and whisk together until the sugar is dissolved. Drizzle over the loaf. It will can up to 30 min for the icing to fully set but you can dig in right away.