Pumpkin Streusel Bread (With Maple Glaze)

• FOR THE STREUSEL:
• 3/4 cups All-purpose Flour
• 1/2 cups Light Brown Sugar, Packed
• 1/2 teaspoons Ground Cinnamon
• 1/8 teaspoons Table Salt
• 5 Tablespoons Unsalted Butter, melted
• FOR THE BREAD:
• 1-3/4 cup All-purpose Flour
• 1-1/2 teaspoon Ground Cinnamon
• 1 teaspoon Baking Powder
• 1 teaspoon Baking Soda
• 1/4 teaspoons Salt
• 1/2 teaspoons Ground Nutmeg
• 1/4 teaspoons Ground Allspice
• 2 Eggs
• 3/4 cups Lightly Packed Dark Brown Sugar
• 1/3 cups Granulated Sugar
• 2 teaspoons Navel Orange Zest
• 1 teaspoon Lemon Zest
• 1/2 cups Canola Oil
• 1-1/4 cup Pumpkin Puree
• FOR THE GLAZE:
• 3/4 cups Powdered Sugar
• 2 Tablespoons Maple Syrup
• 2 Tablespoons Milk
• 1/2 teaspoons Vanilla Extract
• 1/4 teaspoons Ground Cinnamon
• 1 Pinch Ground Cloves

1. For the streusel:
2. In a small bowl, stir together flour, brown sugar, cinnamon, and salt. Drizzle melted butter over dry ingredients and stir until thoroughly combined. The mixture should feel clumpy and not sandy, when gently squeezed between your fingertips. If mixture is still too dry, add a little more melted butter until you reach the right consistency. Set streusel aside.
3. For the bread:
4. Preheat oven to 325u0b0F. Spray a 9 x 5 x 2 1/2 inch loaf pan with baking spray or grease generously with butter; set aside.
5. In a medium-sized bowl, combine flour, cinnamon, baking powder, baking soda, salt, nutmeg, and allspice, whisking to combine.
6. In the bowl of a stand mixer fitted with the whisk or paddle attachment, beat eggs on medium-high speed for 2 minutes, or until lightened in color. Add brown sugar a little at a time, beating briefly after each addition.
7. With mixer still running, slowly pour in granulated sugar. (Scrape down sides of bowl as needed.) Add orange and lemon zests and beat for 1 minute, scraping down sides of bowl as needed. Reduce mixer speed to medium-low and pour in oil in a slow and steady stream, beating for 2 minutes, or until thoroughly combined.
8. Reduce mixer speed to low and add pumpkin puree, mixing until thoroughly combined. Add dry ingredients in two additions and mix for 10-15 seconds, until just combined.
9. Pour batter into prepared pan. Divide streusel evenly over the top, breaking up any large clumps. Bake for 65-70 minutes (mine baked for 70 minutes), or until a toothpick inserted in the center comes out clean or with very little crumbs attached.
10. Remove from oven and place on a cooling rack to cool. Once loaf is almost cool, invert onto cooling rack or a serving plate. Turn bread over so streusel is facing the top. Prepare the glaze.
11. For the glaze:
12. Combine glaze ingredients into a small bowl and whisk to combine. If you feel glaze is too thick, add a little more milk until you reach your desired consistency (make sure glaze is not too thin!).
13. Serve fresh (the best!) or store at room temperature, covered in plastic wrap, for up to 5 days.

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Taken from tastykitchen.com/recipes/breads/pumpkin-streusel-bread-with-maple-glaze/ (may not work)