Preheat your oven to 350℉ (175℃) and grease a light metal loaf pan or line it with parchment paper.

In a large mixing bowl, cream together the softened unsalted butter and dark brown sugar until smooth and fluffy. Add pumpkin puree and eggs, mixing thoroughly. Gradually add cinnamon, ginger, nutmeg, cloves, baking powder, baking soda, salt, and flour, mixing until just combined.

Pour the batter evenly into the prepared loaf pan and smooth the top with a spatula.

In a separate bowl, combine melted unsalted butter, flour, brown sugar, and pumpkin pie spice or ground cinnamon until it resembles wet sand. Drop spoonfuls of the streusel mixture evenly over the batter.

Bake for 55-60 minutes, or until a toothpick comes out clean or with a few moist crumbs.

Let it cool in the pan for about 10 minutes before transferring to a wire rack. Prepare the glaze by whisking together confectioners' sugar, maple extract, maple syrup, and milk until smooth, then drizzle it over the cooled bread.