Gluten-free Pumpkin Bread with a Maple Cream Cheese Glaze

-1 Preheat your oven to 350 F
-1 In a medium sized bowl, whisk together the eggs, pumpkin puree, oil, sugar, milk and vanilla. 
-1 Once smooth, add in the spices, oat flour, and baking soda. Fold together until fully mixed. 
-1 Pour into a parchment lined standard sized loaf pan, and bake for about 50 minutes- until the top is golden and a toothpick comes out clean. 
-1 Let cool for 10-15 minutes. Remove from loaf pan and place onto a cutting board or cooling rack to top with the glaze. 
-1 Mix the glaze ingredients in a bowl until smooth, and pour over the loaf. 
-1 The loaf should be stored in the fridge if topping with cream cheese frosting. Let it reach room temperature before serving for best results! 
-1 If you want to freeze part of your loaf, you can slice it and freeze it for up to 3 months before you add your glaze!