Preheat your oven to 350°F (175°C) and prepare an 8x4 inch loaf pan with non-stick spray and parchment paper.

In a medium bowl, whisk together whole wheat pastry flour, all-purpose flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves.

In a large bowl, mix brown sugar, olive oil, vanilla extract, eggs, pumpkin purée, and almond milk until smooth.

Gently fold the dry ingredients into the wet mixture until just combined, ensuring not to overmix.

Pour the batter into the prepared loaf pan and create a shallow cut down the center.

Bake in the preheated oven for 50-60 minutes until a toothpick comes out with a few crumbs.

Let the loaf cool in the pan for about 10 minutes before transferring it.

For the icing, combine brown sugar, plant-based butter, and almond milk in a saucepan and heat until smooth.

Drizzle the icing over the cooled loaf and let it set before slicing.