Pumpkin Bread with Brown Butter Maple Icing

Mmmm....this is goooood!  I had to use the electric hand mixer to bring the icing ingredients together.
Pumpkin Bread with Brown Butter Maple Icing

1/2 C. butter, softened
1 C. dark brown sugar
1 can pumpkin puree (not pumpkin pie filling)
2 eggs
1 1/2 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground nutmeg
1/4 tsp ground cloves
1 tsp baking powder
1 tsp baking soda
1 tsp salt
1 1/2 C. all-purpose flour
FOR GLAZE:
1/2 C. butter
1 1/2 C. powdered sugar
2 Tbsp maple syrup
3-4 Tbsp milk, optional, if glaze is too thick.

Preheat the oven to 350°.  Liberally grease a 9' loaf pan with cooking spray and set aside.
Meanwhile, in a large bowl, combine all of the above bread ingredients and beat at medium speed with a handheld mixer, scraping down the sides of the bowl as needed, until well-mixed.
Pour the bread mixture in to the prepared pan.  Bake for approx. 40-50 minutes or until a toothpick inserted near the center comes out mostly clean or with a couple moist crumbs (not wet).  Cool for about 15 minutes, then very gently remove from pan and transfer to a wire rack to cool completely.
While bread cools, make your glaze:  in a small saucepan, heat the butter over medium-low heat until melted.  Continue cooking, watching butter carefully, until it sizzles and begins to turn amber in color, about 4-5 minutes.  Watch it carefully because it can quickly burn!  When butter looks caramel-colored an smells kind of nutty, it's done.  Remove from heat and stir in the powdered sugar and maple syrup until a soft glaze has formed.  Use a handheld mixer, if needed.  Add the milk, a little at a time, if it's too thick.  Pour/spread the glaze generously over the top of the pumpkin bread and let it set, about 30 minutes.  Serve and enjoy!

Recipe altered slightly from thedomesticrebel.com