Preheat oven to 350-degrees F. Butter three 7×3 inch loaf pans.

FOR THE STREUSEL:
Prepare the streusel topping prior to mixing the bread. In a small bowl mix together the flour, white sugar, brown sugar, and cinnamon. Cut in the butter until the crumbles are small pea-size. Set aside.

FOR THE BREAD:
In a large bowl, mix together the melted butter, applesauce, eggs, white sugar, brown sugar, buttermilk, pumpkin puree, and vanilla until well blended. Set aside.

In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger.

Stir the dry ingredients into the pumpkin mixture until just blended.

Pour the batter into the prepared loaf pans. Sprinkle with streusel topping on each pan of batter. Put pans in oven and bake for approximately 50 minutes in preheated oven or until a toothpick inserted in center of each loaf comes out clean.

Remove from oven and allow to cool in pans about 10 minutes. Then remove from pans and place the loaves on a cooling rack.

FOR THE MAPLE GLAZE:
While bread is cooling, make the maple glaze. In a small bowl, stir together the powdered sugar, maple syrup, cream, and cinnamon.

When the bread has cooled some, but is still slightly warm, drizzle tops of loaves with with maple glaze.

To store, wrap loaves in plastic wrap or store in an airtight container.

Cook’s Notes: Here are a few alternative ideas for the pumpkin bread.
The bread tastes good plain without the streusel or maple glaze.

If both toppings together seem a bit too much for your sweet tooth, use only one of the toppings.

While the bread is still hot from the oven, poke some holes randomly over the top of it with a wooden skewer and drizzle the maple glaze over the top of the bread. Some of the glaze will seep down into the holes.