Stir together all ingredients with a fork. Transfer to the refrigerator while you proceed with the bread.

Preheat oven to 350°F with a rack in the center of the oven. Grease a 9×5 loaf pan.

In a large bowl, combine flour, spices, baking soda, baking powder, and salt.

In a separate bowl, whisk eggs, sugar, oil, pumpkin puree, maple extract, and milk until combined. Pour the wet ingredients over the dry ingredients and stir with a rubber spatula until just combined, being careful not to over-mix.

Pour the batter into the prepared pan and spread it into an even layer. Sprinkle the nut topping over the batter. Bake for 50-60 minutes, until a toothpick inserted into the center comes out clean or with just a few moist crumbs on it.

I loosely tent the pan with foil during the last 20 minutes of bake time to keep the top from getting too dark. Place the pan on a wire rack to cool.

Whisk all ingredients until smooth. Adjust the consistency as necessary by adding more powdered sugar (to thicken) or more milk (to thin). Remove the bread from the pan and place it on a wire rack set over a piece or parchment paper. If any nuts come off the top just lightly press them back on, the icing will act as glue. Use a spoon to drizzle icing over the top of the bread. Allow the icing to firm up a bit before slicing and serving.