Preheat your oven to 350 degrees F. Grease a 9×5-inch loaf pan generously with nonstick cooking spray. Set aside.
Place the butter in a medium saucepan and melt over medium heat, stirring often, until it foams, smells nutty, and browns. This will take about 5 minutes. Scrape the browned butter into a large mixing bowl and let cool slightly.
In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, ginger, and cloves. Set aside.
In a large bowl, whisk together the browned butter, pumpkin, brown sugar, granulated sugar, eggs, buttermilk, and vanilla extract.
Add the dry ingredients and stir until just combined. Don’t over mix the batter.
Pour the pumpkin batter into the prepared loaf pan and smooth with a spatula.
Place the loaf pan in the oven and bake for 55 to 65 minutes, time will vary depending on your oven. If the top starts to brown too quickly, loosely cover with aluminum foil. The loaf is done when a toothpick inserted into the center comes out clean.
Remove the pan from the oven and place on a cooling rack to cool completely.
While the bread is cooling, make the glaze. Place the butter in a medium saucepan and melt over medium heat, stirring often, until it foams, smells nutty, and browns. This will take about 5 minutes. Scrape the browned butter into a large mixing bowl and let cool slightly.
In a medium bowl, whisk together the browned butter, confectioner’s sugar, maple syrup, and salt until the glaze is smooth.
Pour the glaze over the cooled bread. Let it set for 10 minutes. Cut into slices and enjoy!
