To activate the yeast, add warmed almond milk, 1 tsp of honey, and yeast to the bowl of your stand mixer. Cover with a towel and let it sit for 5 minutes. The yeast should be bubbling up at this point.
To the yeast mixture, add the egg, spices, the remaining honey, vanilla, and canned pumpkin. Mix the ingredients, then add the flours to the bowl and stir to combine slightly.
Attach the dough hook to your mixer and turn it on to a medium speed. Knead the dough for 7 minutes. The dough should start to pull away from the sides of the bowl and be soft but not sticky.
Grease a large bowl with non-stick baking spray or coconut oil and then transfer the dough to the bowl. Cover it up with plastic wrap or a clean kitchen towel. Let it proof in a warm place for 45 minutes or until doubled in size.
Preheat oven to 350 degrees F.
Grease your 8×4 loaf pan with baking spray. Take the doubled dough out of the bowl and shape it into a loaf. Place it in the tin and cover it with plastic wrap. Proof it for 45 more minutes.
Bake the loaf in the preheated oven for 25 minutes, or until the top is golden and it sounds hollow when you tap it. Let it cool in the pan for 10 minutes before removing it.
Remove the loaf from the pan and place on a wire rack or large plate to finish cooling.