Instructions

• Preheat oven to 350°F (175°C). Grease a 9x5-inch loaf pan and line it with a parchment paper sling, leaving an overhang to lift the loaf out; set the pan aside.
• Prepare the streusel: In a medium bowl combine ½ cup (65 g) all-purpose flour, ¼ cup + 2 tablespoons (75 g) packed brown sugar, and 4 tablespoons (56 g) salted butter cut into 1-inch cubes and softened to cool room temperature. Use your fingers, a fork, or a pastry cutter to work the butter into the dry ingredients until the mixture forms coarse crumbs and there is no dry flour or sugar at the bottom of the bowl.
• Transfer the streusel to a plate or small bowl and place it in the freezer while you make the batter so it firms up.
• In a medium bowl, whisk together 1¾ cups (228 g) all-purpose flour, 1 teaspoon baking soda, ¾ teaspoon salt, ½ teaspoon ground cinnamon, ½ teaspoon ground nutmeg, ¼ teaspoon ground cloves, and ⅛ teaspoon ground ginger. Set this dry mixture aside.
• In a large bowl, combine 1½ cups (300 g) granulated sugar, 1 cup (244 g) pumpkin puree, 2 large eggs, ½ cup vegetable oil, and ⅓ cup milk. Whisk until the mixture is smooth and well combined.
• Pour the dry flour-and-spice mixture into the wet ingredients. Using a wooden spoon or spatula, stir gently until just combined and no large streaks of flour remain; do not overmix.
• Pour the batter into the prepared loaf pan and smooth the top with a spatula.
• Remove the streusel from the freezer. If the crumbs are very large, break them into smaller pieces; if they are very fine, press some together into larger crumbs with your fingers. Evenly sprinkle the streusel over the top of the batter.
• Bake in the preheated oven for 60 to 70 minutes, until the top is golden and a toothpick inserted into the center of the loaf comes out clean or with only a few moist crumbs attached.
• Remove the loaf from the oven and let it cool in the pan on a wire rack until it is cool enough to handle, about 15–20 minutes. Use the parchment sling to lift the loaf from the pan and transfer it to the wire rack to finish cooling.
• Make the glaze: In a small bowl whisk together ½ cup (60 g) powdered sugar, ¼ teaspoon maple or vanilla extract, and 1 tablespoon milk or cream. If the glaze is too thick, add additional milk or cream by ¼-teaspoon increments until you reach a pourable consistency.
• While the loaf is still warm (not piping hot), drizzle the glaze evenly over the top. Allow the glaze to set and the bread to cool for at least 20 minutes before slicing and serving.