Mix eggs, sugar, pumpkin puree, oil, milk, and eggs in a large mixing bowl until well combined.

In a medium mixing bowl combine flour, salt, baking soda, cinnamon, and nutmeg. Stir well, then gradually pour into a large bowl of the pumpkin mixture. Stir well to combine completely.

Butter and line a 9 x 5 inch loaf pan with parchment paper. Pour mixture evenly into loaf pan.

Bake at 350°F (180°C) for 55 – 65 minutes, or until done and a toothpick inserted in the center comes out clean.

In a small saucepan or in the microwave gently melt the butter.

Allow the butter to cool slightly then stir in the powdered sugar and maple syrup until the glaze has formed. If the glaze is too thick thin out with a little milk until you get your desired consistency.

While still warm, pour the glaze generously over the top of the pumpkin loaf in the pan and let it set, about 30 minutes to set.

Cut into slices and enjoy! Store in an airtight container at room temperature for up to 3 days. This unglazed loaf also freezes well for up to 4 weeks.