• Preheat oven to 350 and set the center rack.
• With all ingredients at room temperature, combine the flour, baking powder, salt, and pumpkin pie spice in a large bowl.
• In a separate bowl whisk the chia eggs, plant milk, sugar, Earth Balance, and vanilla.
• Combine them without overmixing—only until moistened, not smooth.
• Fold in the blueberries (thoroughly drain if previously frozen).
• Add the batter to a loaf pan and spread evenly.
• Sprinkle with a mix of date sugar and pumpkin pie spice.
• Bake for 45 minutes to an hour or until a toothpick inserted into the center pulls out dry. Careful not to overcook.
• Let cool a few minutes before removing from pan.
• Serve immediately plain or with preferred toppings.
• Can store at room temp for several days in paper and airtight container. After that refrigerate.

Vegan Icing

• In a large bowl, beat the vegan butter with a mixer until smooth and fluffy (about 1-2 minutes).
• Gradually add in 2 cups of powdered sugar, mixing on low speed to start, then increasing to medium-high.
• Add the vanilla and 1 tablespoon of plant milk. Mix well.
• If needed, add more powdered sugar (for thicker icing) or more milk (for thinner icing) to get your desired consistency.
• Beat for 2-3 minutes until light and fluffy.
• For chocolate icing add 1/4 cup unsweetened cocoa powder and a bit more plant milk. For lemon replace the vanilla with 1 tsp lemon juice and zest.