Preheat the oven to 350 degrees Fahrenheit and line a 9” x 5” loaf pan with parchment paper.

In a large bowl, whisk together the eggs, pure maple syrup, pumpkin puree, and pure vanilla extract until the wet ingredients are combined.

In a separate bowl, Stir together the almond flour, tapioca flour, baking powder, pumpkin spice, ground nutmeg, and sea salt until the dry ingredients are combined.

Pour the dry ingredients into the bowl with the wet ingredients and mix until a thick batter forms.

Transfer the pumpkin donut batter to the prepared baking dish and spread it into an even layer.

Bake on the center rack of the preheated oven for 40-45 minutes or until the loaf is baked through. Insert a digital thermometer into the center of the loaf. If it reads 190 degrees F or higher, it is ready!

Allow the pumpkin loaf to cool to room temperature. Once cooled, pull up on the parchment paper to release the whole loaf from the pan and transfer it to a cutting board.

Mix the powdered sugar and water (or milk) in a small bowl until all the lumps of sugar are out.

Drizzle all of the glaze over the pumpkin bread so that it distributes evenly.

Allow the glaze to rest and harden for 15-20 minutes, or until it is no longer wet. Cut the loaf into thick slices and serve!