Streusel Pumpkin Bread with Cinnamon

Instructions:

1. Preheat your oven to 350°F (175°C). Grease your loaf pan or line it with parchment paper.
2. In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, ginger, and cloves. Set aside.
3. In a large bowl, stir together the melted butter and brown sugar until smooth. Whisk in the eggs, pumpkin purée, and vanilla extract until the mixture is velvety and combined.
4. Gently fold the dry ingredients into the wet ingredients using a spatula. Stir just until no streaks of flour remain.
5. In a small bowl, combine flour, brown sugar, and cinnamon for the streusel.
6. Using a fork or your fingertips, work the cold cubed butter into the streusel mixture until it resembles coarse, sandy crumbs.
7. Place the streusel in the freezer for 5 minutes while prepping the pan.
8. Pour the batter into the pan and sprinkle the chilled streusel evenly across the top, pressing very lightly.
9. Bake in the center rack of the oven for 50–60 minutes, or until a toothpick inserted into the center comes out clean.
10. Let the bread cool in the pan for 10 minutes before transferring it to a wire rack.
11. Optional: Whisk powdered sugar, maple syrup, and milk together and drizzle over the completely cooled bread.