Roasted Pecan Pumpkin Bread With Pumpkin Cream Cheese Frosting

2 cup flour
1 cup brown sugar
1/2 cup sugar 
1 teaspoon baking soda
1/2 teaspoon baking powder
2 teaspoon pumpkin pie spice 
1/2 teaspoon salt
1 1/2 cup almond milk
1 1/2 cup pumpkin puree
1 tablespoon vanilla 
1 tablespoon apple cider vinegar 
1/2 cup roasted pecans

Pumpkin Cream Cheese Icing

8 oz vegan cream cheese, room temperature
1 cup sugar 
1/4 cup pumpkin puree 
1 teaspoon vanilla
1/2 teaspoon cinnamon

Preheat oven to 350 degrees and grease either two bread loaf pans or 
Mix flour, brown sugar, sugar, baking soda, baking powder, pumpkin pie spice, and salt together.
Whip almond milk, pumpkin puree, and vanilla extract. (I pureed this in a blender)
Combine dry and wet, mixing evenly.
Add apple cider vinegar and roasted pecans.  
Pour into desired baking dishes and bake for 25-30 minutes.
While baking, blend cream cheese, sugar, pumpkin puree, vanilla, and cinnamon. Set aside.