Preheat the oven to 350F. Line two 8x4ish loaf pans with parchment paper.
Whisk together dry ingredients (cake flour through pumpkin pie spice) though in a medium bowl until well combined.
In a separate large bowl, whisk together pumpkin puree, greek yogurt, milk, olive oil, eggs, and vanilla until smooth.
Using a rubber spatula, fold (or mix) the dry ingredients from step 2 into the large bowl with the wet ingredients from step 3 until just combined (try not to over mix the batter).
Divide the batter between the two prepared loaf pans then bake in the oven for 45-55 minutes or until the top springs back when touched and/or a toothpick/butter knife inserted comes out clean.
Meanwhile, make your maple glaze: Whisk together all glaze ingredients in a small bowl until smooth. If the glaze is too thin, add more powdered sugar, one tablespoon at a time. If glaze is too thick, add more maple syrup, 1 teaspoon at a time.
Once bread is done, remove it from the oven and let cook in the loaf pan for about 10-15 minutes then place on a cooling rack. Drizzle maple glaze over pumpkin bread then slice and serve!
Feel free to wrap the second loaf in foil then place in a freezer proof bag to freeze until a later date or you could always wrap it up and give it to a friend :)