Spray a non-stick standard loaf pan with cooking spray. I like to line the pan with a sheet of parchment paper with long ends...this way I can lift the loaf out for glazing and neat slicing.
Whisk the eggs in a large mixing bowl. Whisk in the pumpkin, oil, sugar, and spices.
Stir in the flour, baking soda and salt and mix until combined.
Turn the batter into the pan and even out.
Bake until a toothpick comes out without wet batter clinging to it, about 50 minutes.
Let the loaf cool almost to room temperature before glazing.
To make the glaze, whisk together the sugar with enough maple syrup to make a thick, spreadable glaze. Keep whisking until all the little lumps are dissolved. Whisk in the extract, if using. Spread thickly onto the cooled bread.
https://theviewfromgreatisland.com/maple-glazed-pumpkin-bread/ August 10, 2015