• Preheat the oven to 350°F (177°C). Grease a 9x5-inch loaf pan and line it with parchment paper, leaving some overhang on the sides for easy removal.

Streusel Topping

• In a medium bowl, whisk together the flour, granulated sugar, and brown sugar. Pour in the melted butter and mix with a fork until the mixture looks crumbly and resembles wet sand. Place the bowl in the refrigerator while you prepare the batter.
  36 grams all purpose flour, 3 tablespoons granulated sugar, 2 tablespoons brown sugar, 28 grams unsalted butter

Pumpkin Bread

• In a large mixing bowl, whisk the pumpkin puree, granulated sugar, oil, eggs, vanilla extract, and vinegar until smooth and well combined. Whisk in the sour cream until fully incorporated.
  225 grams pumpkin purée, 220 grams granulated sugar, 112 grams oil, 2 large eggs, 2 teaspoons vanilla extract, ½ teaspoon apple cider vinegar, 120 grams sour cream
• In a separate bowl, whisk together the flour, baking powder, baking soda, spices, and salt. Gently fold the dry mixture into the wet ingredients, mixing just until no dry streaks remain. Be careful not to overmix.
  200 grams all purpose flour, ¼ teaspoon baking powder, 1 teaspoon baking soda, 1 teaspoon salt, 1 tablespoon pumpkin pie spice
• Pour the batter into the prepared loaf pan and sprinkle the streusel evenly over the top.
• Bake for 50-55 minutes or until a toothpick inserted into the center comes out clean or with just a few moist crumbs.
• Allow the bread to cool in the pan for 5 minutes, then transfer it to a wire rack to cool completely.

Maple Icing

• In a small bowl, whisk together powdered sugar, maple syrup, and heavy cream until smooth. If it’s too thick, add a little more cream; if too thin, add a bit more sugar.
  60 grams powdered sugar, 20 grams maple syrup, 2 tablespoons heavy cream
• Once the pumpkin bread is completely cool, drizzle the maple glaze over the streusel topping. Slice and serve.