• Preheat the oven to 350 degrees. Prepare to 9x5 inch loaf pans by buttering or spraying with non-stick cooking spray. {You may also make 4 mini loaves if you prefer.}
• In a stand mixer {or in a large bowl by hand} beat together sugar, canola oil, beer, vanilla and honey until well-combined.
• Add eggs, one at a time, beating after each addition. Add pumpkin and mix until fully incorporated.
• In another bowl, whisk together flours, salt, baking soda, baking powder and pumpkin spice. Add flour mixture to pumpkin mixture, mixing until just incorporated.
• Divide batter evenly between prepared loaf pans {or mini loaf pans}, filling them ¾ of the way. Bake at 350 degrees for 55 minutes to 1 hour and 10 minutes*, or until a wooden toothpick inserted in center comes out clean. {Note: If the top begins to brown to much, you can lightly place a sheet of aluminum foil on top to prevent over-browning.}
• Cool bread in pans on a wire rack 15-20 minutes before attemping to remove from pan. I prefer waiting until it's cool enough to handle to ensure that it doesn't crumble to pieces.

For Glaze

• Whisk all ingredients together in a bowl until smooth.
• Drizzle over cooled bread and allow to set.