Preheat your oven to 350°F and prepare an 8x4" loaf pan by spraying it with non-stick spray and lining the bottom and two long sides with parchment paper.

In a medium bowl, whisk together the flours, baking powder, baking soda, salt, and spices; set aside.

In a large bowl, beat together the brown sugar, olive oil, vanilla extract, eggs, pumpkin purée, and almond milk until combined. Add the dry ingredients and beat until combined and smooth.

Pour the batter into the prepared loaf pan. Run a butter knife or chopstick down the long middle of the batter to promote cracking down the center of the loaf.

Bake at 350°F for 50-60 minutes or until a toothpick inserted into the middle comes out with a couple of crumbs. Allow the loaf to cool in the pan for 10 minutes.

Run a butter knife along the edges of the loaf that touch the pan, lift the parchment paper and the loaf out of the pan, and transfer to a cooling rack. Peel off the paper and allow the loaf to cool completely.

To make the icing, combine the brown sugar, butter, and almond milk in a small saucepan. Place over medium-high heat and whisk until it comes to a full boil, then remove from heat.

Add the sifted powdered sugar to the saucepan and whisk until combined. Let the mixture cool and thicken for 10-15 minutes, stirring occasionally.

Prepare to glaze the loaf by placing a baking sheet or paper towels under the cooling rack. Pour the glaze onto the loaf, starting at one end and repeating for two layers.

Allow the icing to set before slicing.