Preheat oven to 350 degrees. Grease a 9 inch loaf pan with butter cooking spray and set aside.
Place all of bread ingredients in stand mixer and beat at medium speed, until mixed thoroughly (use spatula to scrape down sides of bowl.)
Pour the bread mixture into prepared pan. Bake for 45-50 minutes or until toothpick inserted in center comes out clean.
Cool the bread for 15 minutes in the pan, then gently remove bread from pan and transfer to a wire rack. You will want the bread to cool completely on the rack before spreading on the icing.
While bread is cooling, in a small saucepan, heat the butter over medium heat until melted. Continue cooking until the butter sizzles a bit and turns into a brown/amber color and smells nutty.
Remove the butter from the heat and cool completely. Once cooled, stir in the powdered sugar and maple syrup until a soft icing forms.
Pour the icing over the top of the pumpkin bread, letting it drip over the sides and ends. Let the icing set for 30 minutes, and cut into slices.
Serve while warm, so good.
Adapted from the Domestic Rebel