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Preheat your oven to 350°F (175°C). Line a standard loaf pan with parchment paper, leaving some overhang for easy removal.
In a medium bowl, whisk together the eggs, melted coconut oil, and maple syrup until smooth. Stir in the pumpkin purée and vanilla extract until fully combined.
In a separate bowl, whisk together the flour, baking soda, baking powder, salt, and pumpkin pie spice.
Gently fold the dry mixture into the wet ingredients until just combined. Be careful not to overmix for a tender, fluffy bread.
Pour the batter into the prepared loaf pan and smooth the top.
Bake for 45–50 minutes, or until a toothpick inserted in the center comes out clean.
Allow the loaf to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before glazing.
Drizzle maple syrup generously over the cooled pumpkin bread. Slice, serve, and enjoy.