Preheat the oven to 325 °F and grease a 9×5 loaf pan; line with parchment paper hanging over the long sides.

Stir streusel ingredients together; chill in the fridge while making the bread batter.

In a bowl, whisk flour, baking soda, cinnamon, pumpkin pie spice, and salt; set aside.

In a larger bowl, whisk pumpkin puree with granulated and brown sugar and oil until smooth. Add eggs and vanilla, whisking to combine.

Mix in half the dry ingredients, then the milk, and finally the rest of the dry ingredients until just smooth.

Pour batter into prepared pan and smooth surface. Remove chilled streusel, break into uniform clumps with a knife or fork, and completely cover the top of the batter.

Bake for 1 hour and 15 minutes or until a toothpick inserted into the center comes out with a few moist crumbs. Add 5-minute increments if needed. Streusel edges should be golden brown.

Mix powdered sugar with maple syrup to create the glaze. As soon as the loaf comes out, pour glaze over the hot bread.

Let cool in the pan about 20 minutes, then lift out using parchment, slice, and serve warm or at room temperature. Store wrapped or in an airtight container in the fridge for up to 10 days.