Vegan Pumpkin Banana Bread

Prepare the chia egg by mixing the ground chia seeds and water together and set aside.
Preheat the oven to 320 degrees F / 160 C and line a 4.5 inch x 9 inch loaf tin with baking paper.
In a mixing bowl whisk together flour, baking powder, baking soda, salt and pumpkin spices until well combined.
In a separate mixing bowl whisk the pumpkin puree, mashed banana, chia egg, almond milk, vanilla extract, oil and coconut sugar until smooth.
Gently fold the dry ingredients into the wet ingredients.
Transfer to the prepared loaf tin and smooth off the top.
Bake for 50-60 minutes.
Allow to cool in the tin for 5 minutes before transferring to a cooling rack to cool completely.
To prepare the glaze stir in 1 tbsp of almond milk until smooth. Add more almond milk if you prefer the glaze to be thinner.
Drizzle the glaze over the cold cake, allow the glaze to set before slicing and serving.