Pumpkin Bread

• Preheat your oven to 350°F (175°C). Grease and flour a 9x5-inch loaf pan, or line it with parchment paper for easy removal.
• In a large bowl, whisk together the dry ingredients: flour, cornstarch, baking soda, baking powder, cinnamon, pumpkin spice, and salt. Set aside.
• In a separate large bowl, whisk the eggs until they are light and frothy, about 2 minutes. Whisk in the granulated sugar and brown sugar until the mixture is thick and light in color, about 3 minutes.
• Add the pumpkin puree, whole milk, sour cream, and vanilla extract. Whisk just until everything is combined. The mixture may look a little clumpy, and that's okay.
• Pour the dry ingredients into the wet ingredients. Using a whisk or a spatula, mix just until no streaks of flour remain. Be careful not to overmix; a few small lumps are fine.
• For the streusel, in a medium bowl, combine the flour, brown sugar, cinnamon, nutmeg, and salt.
• Add the cubed butter to the dry ingredients. Using your fingers or a fork, work the butter into the flour mixture until it resembles coarse crumbs. Set the bowl aside while you prepare the bread batter.
• Pour the batter into your prepared loaf pan and spread it evenly. Sprinkle the entire amount of the prepared streusel topping evenly over the top of the batter.
• Bake for 70 to 90 minutes, or until a wooden skewer or toothpick inserted into the center of the loaf comes out clean. If the bread is browning too quickly, tent the top of it with a piece of aluminum foil. Ovens vary so I suggest checking the bread at the 70-minute mark. If the toothpick comes out wet, continue to cook in 10-minute increments until the top feels firm, and the toothpick, or tester comes out clean.
• Let the bread cool in the pan for about 15 minutes before carefully transferring it to a wire rack to cool completely.
• For the icing, mix ingredients and set aside to thicken as the cake cools.
• Ice once cooled, and slice.