If you want to eat this bread for breakfast or as an afternoon teatime snack, you can serve it plain! It’s a little sweet but not too sweet. If you want something more dessert-like, there are two icing options!  First, the maple tahini icing, which was the original pairing for this recipe. The tahini brings a unique nutty flavor that pairs beautifully with the classic pumpkin spice flavors. Max said that this icing tastes like halva, a delightful Middle Eastern dessert made from tahini and sugar, and I’d have to agree with him. I recommend pouring the icing only on the amount of bread you plan to eat to prevent any sogginess. Second, the vegan cream cheese icing. This is the more decadent option of the two and my recent favorite. The frosting is a bit tangy from the cream cheese and lemon juice and it perfectly balances the sweetness. When you refrigerate the bread, the icing sticks to it like a traditional frosting and it is SO good.