• Preheat your oven to 350°F.
• Line your loaf pan with parchment paper and spray it with non-stick spray. 

For the bread

• 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 flour blend, xanthan gum, 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.

For the 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.

For 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 and serving.