Begin by melting the brown butter in a light-colored saucepan over medium heat, stirring continuously until foamy and nutty, about 5-7 minutes.

In a large mixing bowl, combine pumpkin puree, the cooled brown butter, sugar, and eggs. Mix until smooth, about 2-3 minutes.

Gently fold in flour, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt until just combined.

Pour the batter into a greased loaf pan, smooth the top, and bake in a preheated oven at 350°F for 45-50 minutes.

Remove from the oven and cool in the pan for 15 minutes before transferring to a wire rack to cool completely.

Whisk together maple syrup, reserved browned butter, and a pinch of salt for the glaze.

Once the bread is cool, drizzle the glaze over the top and allow to set before slicing.