Adjust the oven rack to the middle position, pre-heat the oven to 375ºF/190ºC and line a 2lb/900g (9x5-inch/23x13cm) loaf pan with parchment/baking paper. Tip: Leave some parchment/baking paper overhang, that will help you with removing the pumpkin bread from the loaf pan later on.

In a small bowl, whisk together the gluten free flour blend, light brown sugar and cinnamon.

Add the melted vegan butter and use a fork to mix everything together into a crumbly mixture.

Set aside until needed.

In a large bowl, whisk together the caster/superfine or granulated sugar, light brown sugar, pumpkin puree, non-dairy milk, oil and apple cider vinegar until well combined.

In a separate bowl, whisk together the gluten free flour blend, almond flour, baking powder, baking soda, xanthan gum, salt, cinnamon, ginger and nutmeg.

Add the dry ingredients to the wet, and whisk everything together into a smooth batter with no flour clumps.

Transfer the batter into the lined loaf pan and smooth out the top.

Scatter the streusel topping on top in an even layer.

Bake at 375ºF/190ºC for about 1 hour 5 minutes – 1 hour 10 minutes, or until well risen, golden brown on top and an inserted toothpick or cake tester comes out clean or with a few moist crumbs attached.If the streusel topping starts browning too much or too quickly, cover the pumpkin bread with a sheet of aluminium foil (shiny side up) and continue baking until done.

Allow the baked pumpkin bread to cool in the loaf pan for 10-15 minutes, then remove out of the loaf pan onto a wire rack to cool completely.

In a small bowl, mix together the powdered/icing sugar, maple syrup, vegan cream cheese and vanilla until you get a smooth icing with no clumps.Tip: You want the glaze to be fairly thick – that way, it won’t make the streusel topping too soggy and it’ll form gorgeous ribbons on top of your pumpkin bread. You can adjust the consistency by adding more powdered/icing sugar or a small amount of non-dairy milk, as needed.

Drizzle the glaze over the cooled pumpkin bread, then allow it to set at room temperature for about 15 minutes before slicing and serving.

The gluten free vegan pumpkin bread keeps well in a closed container in a cool dry place for 3-4 days.