Preheat the oven to 180°c. Grease an 8-cavity mini loaf tin; set aside.
In a small saucepan, scald milk. Remove from heat and add tea bags; cover and steep for 10-15 minutes.
In a large bowl, combine the dry ingredients (from the flour to the cloves) and set aside.
Remove tea bags and press out any remaining liquid with a spoon. Whisk in sugar, pumpkin, coconut oil, eggs, and vanilla extract. Add tea/egg mixture to flour mixture and stir to moisten.
Divide batter evenly among prepared cavities. Bake 20-25 minutes or until a tooth pick inserted in the centre comes out clean.
While the loaves are baking, make the icing. In the bowl of a stand mixer, beat vegan cream cheese until creamy. Gradually add in sifted icing sugar, beating until smooth. Add vanilla bean paste, and oat milk, a couple of tablespoons at a time, until the desired consistency is reached.
Drizzle over loaves.
Note you can also use an 8×4 inch loaf pan and make 1 big loaf. We would suggest keeping an eye on the loaf and cook for an extra 10-15minutes. If you are unsure whether it’s cooked, you can place a tooth pick through the middle, if its clean, it is cooked through.
