Preheat oven to 350F. Grease or spray a standard bread pan.
Whisk non-dairy milk and lemon juice together until bubbly and set aside.
In a medium mixing bowl, cream pumpkin, sugar, syrup and extract together.
In a large bowl, whisk pumpkin pie spice, flour, baking soda and baking powder together.
Pour both wet mixtures into dry mixture and stir until just combined.
Pour into bread pan, using a spatula to evenly distribute and smooth out the top.
Grab a large piece of aluminum foil and make a tent over the pan.
Bake for 1 hour, or until a toothpick inserted in the center comes out clean.
Once the bread has cooled but is still slightly warm, gently remove it from the pan and on to a serving plate.