Melt and brown the 30 ml of butter in a small saucepan over medium heat, stirring often until golden brown, about 5-7 minutes. Let it cool.

Preheat the oven to 350°F (175°C).

In a large mixing bowl, combine the brown sugar, white sugar, pumpkin puree, eggs, whole milk, cooled brown butter, neutral oil, vanilla extract, and salt. Whisk until smooth.

In a separate bowl, sift together the flour, baking soda, and pumpkin spice.

Pour the dry ingredients into the wet ingredients and gently whisk until just combined. Avoid overmixing.

Grease a loaf pan or line it with parchment paper.

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

Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.

Let the bread cool in the pan for 15 minutes, then transfer it to a wire rack to cool completely.

In a small bowl, whisk together the brown butter, maple syrup, powdered sugar, a pinch of salt, and a dash of vanilla extract. Adjust the consistency with milk as needed.

Once cooled, drizzle the glaze over the top of the bread.