Mix all the dry ingredients together in a small bowl. Drizzle in the butter and mix well. Refrigerate for at least 15 minutes.

Preheat an oven to 325 degrees F. Lightly grease a 9x5" loaf pan and line with parchment paper. Make sure the paper comes up and over the two longest sides of the pan so it’s easy to lift out.

In a small bowl, whisk together the flour, baking powder, baking soda, and salt until no lumps remain. Set aside.

In a medium mixing bowl, whisk together the pumpkin, sugar, maple syrup, eggs, vanilla, and spices until smooth. Add the melted butter and oil and whisk until smooth.

Using a rubber spatula, fold in half of the dry ingredients, then the milk, and then the rest of the dry ingredients until you get a smooth batter.

Pour the batter into the prepared pan and smooth it out.

Take the streusel out of the fridge and break it up using a knife or fork to create uniform crumps.

Completely cover the top of the batter in streusel and bake for 1 hr and 15 minutes or until a toothpick in the middle comes out clean. If it needs more time, keep adding 5 minutes until it’s ready.

Let the pumpkin bread cool for about 20 minutes then remove from the pan and slice. Serve warm or store in an air-tight container in the fridge. Enjoy!