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Set the oven to 350°F (175°C) and lightly grease a 9×5-inch loaf pan.
Melt the butter in a small saucepan over medium heat and cook until it turns golden brown with a nutty fragrance. Let it cool slightly.
In a large bowl, whisk together eggs, pumpkin puree, brown sugar, and browned butter.
In another bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, cloves, and salt.
Slowly fold dry ingredients into wet ingredients until just combined. Avoid overmixing.
Pour the batter into the loaf pan and bake for 50–55 minutes, or until a toothpick inserted in the center comes out clean.
As the bread cools, make the icing by whisking maple syrup, powdered sugar, and milk until creamy and smooth.
Once cooled, drizzle the icing generously over the bread. Slice and enjoy.