In the bowl of a stand mixer fitted with a paddle attachment, combine the flour, sugar, and yeast. Mix until combined.
Add the almond milk, olive oil, water, apple cider vinegar, vanilla, salt, and orange zest. Mix on medium until the dough starts to come together. You will probably need to stop and scrape down the sides of the bowl as you are mixing. Once the dough starts to come together, stop the mixer. The dough is going to be very sticky, that’s good!
Lightly oil a bowl with olive oil and place dough into the bowl. Cover with a towel and allow to rise for at least an hour, or until the dough has doubled in size.
Prepare filling: In a small bowl, combine the sugar, cinnamon, ginger, and orange zest in a small bowl. Set aside.
Grease a 8½x4½-inch loaf pan and set aside.
Once the dough has risen, remove from the bowl and place onto a well-floured surface. Roll into a rectangle that is 20x12-inches. If dough becomes really sticky as you are rolling out, sprinkle on more flour and keep rolling.
Brush the rolled out dough with the 2 tablespoons of olive oil. Make filling: combine sugar, cinnamon, ginger and orange zest in a small bowl. Sprinkle filling mixture evenly over the rolled out dough.
Once the rectangle is rolled out and filled, starting with the long end, cut the dough into 5 strips from top to bottom. Stack these strips on top of one another and then cut the stack of strips into 6 equal squares.
Place all the stacks of dough squares together end to end in the greased loaf pan. Cover with a towel and allow to rise for an hour.
Preheat the oven to 350°F.
Bake the dough for 35-40 minutes, or until the top is golden brown.
Prepare glaze: whisk all ingredients together in a small bowl and set aside.
Allow the bread to cool for at least 10 minutes, then remove the loaf from the pan and top with the glaze. Serve immediately.