Preheat your oven to 350°F (175°C) and prepare an 8-9 inch loaf pan by greasing it or lining with parchment paper.

In a large mixing bowl, cream ½ cup of softened unsalted butter with 1 cup of dark brown sugar until light and smooth.

Gently beat in 1 cup of pumpkin puree and two large eggs, mixing thoroughly after each addition.

Add 1 teaspoon of ground cinnamon, ¼ teaspoon of ground ginger, ¼ teaspoon of ground nutmeg, ¼ teaspoon of ground cloves, 1 teaspoon of baking soda, 1 teaspoon of baking powder, and ½ teaspoon of salt. Fold in 2 cups of all-purpose flour until just combined.

Pour the batter into the prepared loaf pan, spreading evenly.

For the streusel, combine ¼ cup of melted butter, ½ cup of all-purpose flour, ½ cup of brown sugar, and optional pumpkin pie spice. Mix until it resembles wet sand, then sprinkle over the batter.

Bake for 55-60 minutes until the edges are golden brown and a toothpick comes out clean.

Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Prepare the glaze by whisking together 1 cup of confectioners' sugar, ½ teaspoon of maple extract, 2 tablespoons of maple syrup, and enough milk to reach a drizzling consistency.

Once cooled, drizzle the maple glaze over the bread and allow it to set before slicing.