Preparation

• 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 using a pastry cutter or your fingers until the mixture resembles coarse crumbs. Place in the refrigerator 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 easy removal. Set aside.
• In a medium bowl, whisk together flour, baking soda, baking powder, kosher salt, cinnamon, and pumpkin pie spice until well combined and no clumps remain. Set aside.
• In a large mixing bowl, combine granulated sugar, brown sugar, and orange zest. Using an electric mixer or your fingers, rub the sugars and orange zest together for about 30 seconds to release the citrus oils.
• Add softened butter to the sugar mixture and cream together with an electric mixer for about 2 minutes to combine.
• Add pumpkin puree and vanilla extract, mixing until well combined. Scrape down the sides of the bowl to ensure everything is incorporated.
• 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 – do not overmix.
• 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 with just a few moist crumbs attached.
• Allow bread to cool in the pan for about 10 minutes, then use the parchment overhang to transfer to a wire cooling rack to continue cooling completely.
• In a small bowl, whisk together powdered sugar, orange zest, and kosher salt. Gradually add orange juice, 1 tablespoon at a time, 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.