In a medium-size bowl, using your hands, mix all the ingredients until they are combined and have a “shaggy” look. There should be no flour streaks. This will take a few minutes, but make sure you can’t see any more flour. You want big chunks

Once the crumb topping is done, set in the fridge while you make the pumpkin bread

Preheat your oven to 325°F (165°C). Grease a 9x5-inch loaf pan with cooking spray, or line it with parchment paper for easy removal.

In a small bowl combine the brown sugar and the ground cinnamon. Set aside.

In a large mixing bowl, whisk the eggs, granulated sugar, and light brown sugar for about 1 minute, until the mixture becomes light and fluffy. Scrape down the sides of the bowl to ensure even mixing.

Add the vegetable oil and mix until fully combined, about 30 seconds. Then, add the pumpkin puree and vanilla extract, mixing until everything is well incorporated.

Add the all-purpose flour, baking soda, baking powder, salt, ground cinnamon, and pumpkin pie spice.

Gently fold the dry ingredients into the wet ingredients using a rubber spatula. Mix just until the flour is incorporated, being careful not to overmix.

Pour a third of the batter into the prepared loaf pan, spreading it out evenly.

Add half of the cinnamon sugar and spread over the batter. Then, pour another third of the pumpkin batter on top, spread it evenly with the back of a spoon, and add the last half of the cinnamon brown sugar. Pour the remaining pumpkin batter and evenly smooth the top.

Sprinkle the prepared streusel topping evenly over the top of the batter.

Bake in the preheated oven for 60-70 minutes, or until a toothpick inserted into the center of the loaf comes out with a few moist crumbs attached. Check around the 60-minute mark, as baking times may vary.

Remove the bread from the oven and let it cool completely cool in the pan. If you can’t wait, at least let it cool 30 minutes. Use a butter knife to gently loosen the sides if necessary. While the loaf is cooling, make the brown butter glaze

Add the butter to a medium saucepan and melt it over medium heat. Once melted, continue cooking, swirling the pan often. The butter will foam, then the foam will start to subside as brown specks form on the bottom. Keep a close eye—it can go from browned to burnt quickly. When it smells nutty and caramel-like and turns a deep golden color, remove it from the heat immediately. This should take about 5 to 7 minutes total.

Let the browned butter sit for about 2 to 3 minutes to cool slightly.

Whisk in the powdered sugar, salt, maple extract, and pure maple syrup until the mixture comes together. It will be thick at first.

Add milk, 1 tablespoon at a time, whisking after each addition until the glaze is smooth, glossy, and pourable. It should drip slowly from the whisk and coat a spoon in a thin, even layer. If the glaze is too runny add more powder sugar, and if its too thick add more milk.

Use the glaze right away for the best shine. Drizzle it over the cooled pumpkin bread