Add the flour, granulated sugar, and brown sugar to a bowl. Cut the butter into small cubes, add it to the flour and sugar. Use a fork to mix the butter and the flour/sugar until a crumbly mixture forms. All the butter should be incorporated with the dry ingredients.

Place it in the fridge while you make the batter.

Pre-heat the oven to 350ºF. Grease a 9x5-inch loaf baking pan. Line it with parchment paper, and grease the parchment paper.

In a small bowl mix the flour, cornstarch, baking soda, baking powder, salt, pumpkin spice, and cinnamon together. Set it aside.

Add the eggs, white sugar, and brown sugar to a large mixing bowl or to the bowl of a stand mixer.

Beat the eggs and sugar together with an electric mixer for 1 to 2 minutes, until the mixture is well incorporated and lightened in color.

Add the pumpkin puree, oil, and vanilla to the bowl and mix to combine with the mixer.

Add the dry ingredients to the bowl, and mix on low to combine, until almost entirely incorporated. Add the chocolate chips and finish mixing with a spatula to combine.

Once the batter is smooth, pour it in the loaf pan.

Top the batter with the crumble mixture. Sprinkle it evenly on top.

Bake it in the oven for about 60 minutes. It can take even up to 70 minutes depending on the oven.

Check the cake first at the 50 minute mark, insert a toothpick in the cake and make sure it comes out with no crumbs or wet batter. Continue to bake and check every 5 to 10 minutes.

If the bread is browning too much but not baking on the inside, cover it with aluminum foil, to ensure the inside of the bread is baking through.

Remove the bread from the oven. Let it cool down for at least 20 to 30 minutes before removing from the pan.

Once the bread is cool, you can make the glaze.

To make the glaze, beat the cream cheese and butter with an electric mixer at medium-low speed.

Mix on low to incorporate.

If the glaze is not thick enough, add a bit more powdered sugar. And if the glaze is too thick, add a bit more milk, just 1/2 tsp at a time, while you mix, until the perfect consistency is achieved.

Drizzle the glaze over the pumpkin bread. You can use a piping bag, or a spoon, or a spouted cup. Slice and serve.

The bread can be stored at room temperature without the glaze, for up to 3 days.

Store the glazed bread in the fridge for 4-5 days. Let it come to room temperature before serving from the fridge.

You can also freeze the cake slices. To freeze the cake slices, place each slice in a freezer bag. They can be kept in the freezer for up to 2 months. This way you will have them ready for an easy snack at any time. You can just reheat the slices wrapped in foil in the 350ºF oven for about 10 to 15 minutes, until heated through. Or you can let them thaw in the fridge overnight.