Make the streusel topping. Combine flour, brown sugar, cinnamon and butter in a medium bowl and blend together well with your fingertips until evenly combined and it looks like damp crumbs. Reserve the pecans for later and set aside.

Make the cinnamon swirl. Combine all ingredients until evenly blended.

Preheat your oven to 350 degrees F. Line a 9x5-inch loaf pan with parchment paper.

Make the pumpkin batter. Combine pumpkin puree, melted butter, both sugars, vanilla and eggs in a large bowl and whisk to blend well.

Sift together flour, baking powder, baking soda, pumpkin spice and salt and whisk to blend evenly. Add it to the wet mixture and fold it in gently. Before all of the flour is incorporated, add the milk and continue to fold gently until evenly combined.

Scrape one-third of the batter into prepared pan and spread it out evenly using a small offset spatula. Sprinkle half of the cinnamon sugar mixture (about 2 ½ tbsp) evenly over the surface. Spoon half of the remaining batter (another third of the batter) over the cinnamon sugar and gently spread it out with the small offset spatula applying a bit of pressure to help it stick to the sugar instead of lifting it up. Spoon the rest of the batter over the cinnamon sugar and spread it out evenly. Sprinkle half of the crumble over the surface then scatter the pecans over top. Finally, sprinkle on the rest of the crumble.

Bake for 50-60 minutes until it feels firm in the middle and skewer inserted into the center comes out clean. Let the loaf cool for 20 minutes in the pan and then use the over-hanging parchment paper to lift it out onto a wire rack and let it finish cooling.

Make the maple glaze. Combine all ingredients in a small bowl and whisk until smooth. Drizzle it over the cooled loaf and let set for a few minutes before slicing.