Preheat your oven to 350℉ (175℃). Grease a light metal loaf pan or line it with parchment paper.

In a large mixing bowl, combine the softened butter and brown sugar. Using a handheld mixer, cream these together until smooth—this should take about 1 minute.

Fold in the pumpkin puree and mix well. Crack in the eggs, mixing thoroughly after each addition until fully blended.

Add the ground cinnamon, ginger, nutmeg, cloves, baking soda, baking powder, salt, and flour to the batter. Mix on low speed until just combined.

Transfer the batter into the greased loaf pan, spreading it evenly.

In a medium bowl, combine the melted butter, flour, brown sugar, and pumpkin pie spice. Stir until the mixture resembles wet sand.

Sprinkle the streusel evenly over the top of the batter. Bake in the preheated oven for about 55-60 minutes.

Check if done by inserting a toothpick near the center; it should come out clean or with a few moist crumbs.

Allow the bread to cool in the pan for about 10 minutes before transferring to a wire rack.

Whisk together confectioners’ sugar, maple extract, maple syrup, and milk in a medium bowl until smooth. Adjust consistency if necessary.

Drizzle glaze over the cooled bread and allow it to set for a few minutes before slicing.