Pumpkin Orange Bread

• Make the streusel: In a small bowl, combine flour, brown sugar, granulated sugar, pumpkin pie spice, cinnamon, kosher salt, and orange zest. Cut in cold butter until the mixture resembles coarse crumbs. Refrigerate while preparing the pumpkin loaf.
• Preheat oven to 325°F. Grease and line a 9×5-inch loaf pan with parchment paper, leaving overhang for removal.
• In a medium bowl, whisk together flour, baking soda, baking powder, kosher salt, cinnamon, and pumpkin pie spice until well combined.
• In a large mixing bowl, combine granulated sugar, brown sugar, and orange zest. Rub the sugars and orange zest together for about 30 seconds.
• Add softened butter and cream together with an electric mixer for about 2 minutes.
• Add pumpkin puree and vanilla extract, mixing until well combined.
• Add eggs one at a time, mixing until completely combined after each addition.
• Gently fold in the dry ingredient mixture until almost completely combined. Add orange juice and mix gently just until incorporated.
• Pour batter into the prepared loaf pan and smooth the top. Sprinkle the chilled streusel evenly over the surface.
• Bake for 60 to 65 minutes, until a toothpick inserted into the center comes out mostly clean.
• Allow bread to cool in the pan for 10 minutes, then transfer to a wire cooling rack.
• In a small bowl, whisk together powdered sugar, orange zest, and kosher salt. Gradually add orange juice until the desired consistency is reached.
• Once bread is completely cool, drizzle the glaze over the top. Allow glaze to set for 5 minutes before slicing and serving.