Preheat the oven to 350°F (175°C). Grease a loaf pan.

In a mixing bowl, combine the pumpkin puree, granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract. Mix until smooth.

In another bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt.

Gradually add the dry ingredients to the wet ingredients, mixing until just combined.

Pour the batter into the prepared loaf pan and smooth the top.

Bake for 60 minutes or until a toothpick inserted in the center comes out clean.

Allow the bread to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

In a small bowl, whisk together the powdered sugar, maple syrup, and milk until smooth.

Once the bread is completely cool, drizzle the maple glaze over the top.

Let the glaze set for a few minutes before slicing.