Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan.

In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, brown sugar, baking powder, baking soda, ground cinnamon, nutmeg, cloves, and salt.

In another bowl, combine the pumpkin puree, large eggs, vegetable oil or melted butter, and vanilla extract until smooth.

Pour the wet mixture into the dry ingredients, gently folding them together without overmixing.

Pour the batter into the prepared loaf pan and bake for 60-70 minutes or until a toothpick comes out clean.

Allow the bread to cool in the pan for 10-15 minutes before transferring it to a wire rack to cool completely.

In a small bowl, whisk together powdered sugar, maple syrup, milk or cream, and vanilla extract until smooth.

Drizzle the maple glaze over the cooled bread and let it set before slicing.