Line your loaf pan with parchment paper and spray it with non-stick spray. 

In a large mixing bowl, whisk together the pumpkin and oil. Next add the eggs and whisk until well combined. Then mix in the sugar and brown sugar. Set aside.

In another bowl, combine the gluten-free flour, cinnamon, ginger, salt, baking soda, nutmeg, baking powder and cloves. Whisk together.

Add the dry ingredients into the wet ingredients and mix until just combined.

Pour the batter into the prepared loaf pan.

Streusel: In a small bowl, mix together the brown sugar, gluten-free flour blend, sugar, and cinnamon. Add in the melted butter and mix with a fork until the mixture is crumbly. Evenly sprinkle the streusel on top of the batter in the loaf pan.

Bake in the 350° preheated oven for 60-80 minutes or until the streusel has browned and a toothpick inserted in center comes out clean or with moist crumbs only, not wet batter. The wide range of time is because there isn’t a strict standard size/shape of full-size loaf pans – some are wide, some are long, some are skinny but tall. So start checking your loaf for doneness at 60 minutes, and then every 5 minutes until it tests done. When finished baking, remove and place on cooling rack to cool.

While the bread is baking, make the glaze. Place butter in a small saucepan on medium-low heat until slightly browned, about 2-2.5 minutes. Be careful not to let this burn. Remove from heat and pour into a metal mixing bowl. Add the powdered sugar, pure maple syrup and salt and mix. Add milk about a teaspoon at a time until you achieve the drizzling consistency you want. Drizzle the glaze over the baked loaf.

Allow to cool completely before slicing bread to enjoy!