In a medium bowl, combine flour, brown sugar, pumpkin pie spice, and a pinch of salt. Cut in softened butter until it resembles coarse crumbs. Refrigerate for 15 minutes.

In a large mixing bowl, whisk together the pumpkin puree, granulated sugar, brown sugar, vegetable oil, eggs, and milk until smooth.

In a separate bowl, sift together the all-purpose flour, baking powder, baking soda, pumpkin pie spice, and salt.

Gradually add the dry ingredients to the wet ingredients, mixing gently until just combined.

Transfer the batter into a greased 9x5 loaf pan.

Sprinkle the chilled streusel mixture over the batter.

Bake in a preheated oven at 325°F for 1 hour and 15 minutes. Check for doneness.

Mix the powdered sugar with maple syrup until smooth to prepare glaze.

Drizzle the maple glaze over the cooled pumpkin bread.