Make the streusel topping by combining all ingredients and blending together with your fingertips until evenly combined and resembling damp crumbs. Set aside.

Make the cinnamon swirl by combining all ingredients until evenly blended.

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

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

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

Scrape one-third of the batter into the prepared pan and spread it out evenly. Sprinkle half of the cinnamon sugar mixture (about 2 ½ tbsp) evenly over the surface.

Spoon half of the remaining batter over the cinnamon sugar and spread it out gently. 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 on top. Finally, sprinkle on the rest of the crumble.

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

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