Preheat and prepare the pan

• Preheat the oven to 165 °C.
• Grease and line a 1.5 pound loaf pan with parchment paper.

Make the crumble

• In a small bowl, combine the flour, brown sugar, granulated sugar, allspice, nutmeg and cinnamon.
• Add the melted butter and mix into a crumbly mixture.
• Place in the fridge while preparing the batter so it does not melt too fast.

Combine the dry ingredients

• In a medium bowl, whisk together the flour, baking soda, baking powder and salt.
• Set aside.

Make the wet ingredients

• In a large bowl, whisk the pumpkin puree, melted butter, sugar, eggs, vanilla and buttermilk until smooth.
• Add the cinnamon, nutmeg, pumpkin spice and ginger.
• Add the flour mixture and gently fold until just combined, without overmixing.

Layer the batter and cinnamon mixture

• Pour half of the batter into the prepared loaf pan.
• Spread the cinnamon butter mixture evenly over it.
• Add the remaining batter.

Add the crumble and bake

• Evenly sprinkle the crumble topping over the batter.
• Bake for 80 to 90 minutes, until a toothpick inserted in the center comes out clean; a few moist crumbs are okay.
• If the crumble browns too quickly, tent loosely with foil halfway through.

Cool the bread

• Let the bread cool in the pan for 15 minutes.
• Lift it out and place on a wire rack.

Make the icing and finish

• Mix the powdered sugar, pumpkin spice, cinnamon and milk into a drizzle.
• Once the bread is cool but still warm, add the icing drizzle.