1-Preheat your oven to 325°F (163°C). Grease a 9×5 inch loaf pan and line it with parchment paper, letting it extend over the sides for easy removal.

2-For the streusel, mix all the streusel ingredients together. Pop it in the fridge while you prepare the batter to help it form nice clumps.

3-Whisk the dry ingredients for the bread 1 3/4 cups flour, baking soda, cinnamon, 3/4 teaspoon pumpkin pie spice, and salt in a bowl until well combined.

4-In another bowl, mix the wet ingredients: pumpkin puree, granulated sugar, light brown sugar, and vegetable oil until smooth. Beat in the eggs and vanilla extract next.

5-Gradually add half the dry ingredients to the wet mixture, stir in the milk, then mix in the rest of the dry ingredients until everything is smooth don’t overdo it to keep the bread tender.

6-Pour the batter into your prepared pan and spread it evenly. Take the streusel out of the fridge, break it into uniform clumps, and spread it over the batter to cover completely.

7-Bake for 1 hour and 20 minutes, or until a toothpick inserted in the center comes out with moist crumbs. If needed, add a few more minutes of baking time.

8-While the bread bakes, whisk together the powdered sugar and maple syrup for the glaze.

9-Right after taking the bread out of the oven, pour the glaze over the top while it’s still hot.

10-Let it cool in the pan for 20 minutes, then use the parchment paper to lift it out. Slice and serve warm, or let it cool fully before storing.