In a small skillet, heat the coconut milk over medium high and bring it to a gentle boil.
Reduce heat to a gentle bubble, add the chai spice and maple syrup and continue to cook, stirring consistently for 25 to 30 minutes, until coconut milk has thickened.
Add the vanilla extract and allow glaze to cool.
To Make the pumpkin bread:
Preheat the oven to 350 degrees F.
In a mixing bowl, whisk together the eggs, coconut milk, maple syrup, olive oil, and vanilla extract, and pumpkin puree.
In a separate bowl, mix together the remaining (dry) ingredients.
Add the dry ingredients to the wet, and mix until all of the clumps are out.
Pour batter into a well-oiled 9” x 5” x 2” loaf pan and bake for 50 to 60 minutes, or until bread tests clean (mine took 55 on the dot). Turn off the oven and allow bread to sit in the warm oven 10 minutes.
Remove bread from the oven and allow it to cool at least 40 minutes before turning it out onto a cutting board.
Pour chai frosting over the pumpkin bread, cut large pieces and serve.
Notes
*You can use canned or fresh pumpkin puree. You can also use sweet potato puree by roasting a sweet potato at 400 degrees F for 50 to 60 minutes.