Preheat the oven to 350°F. Spray a 9X5-inch loaf pan with baking nonstick spray. Line the bottom and 2 sides of the pan with parchment paper. Spray again.
In a large bowl, mix the flour, baking soda, cinnamon, pumpkin pie spice, and salt. Set aside.
2 cups All-purpose flour, 1 teaspoon Baking soda, 3 teaspoon Ground cinnamon, 2 teaspoon Pumpkin pie spice, 1 teaspoon Salt
In a separate bowl, mix the melted butter (make sure it is cooled to room temperature before using), sugar, brown sugar, pumpkin puree, vanilla, and eggs. Pour the wet ingredients into the dry ingredients and use a whisk to mix until just combined.
½ cup Unsalted butter, ¾ cup White granulated sugar, ¾ cup Brown sugar, 1 can Pumpkin puree, 1 teaspoon Pure vanilla extract, 2 Large eggs
Pour the batter into the pan. Sprinkle the streusel on top of the batter.
Bake for 55-65 minutes. Bake until a toothpick inserted comes out clean.
Let the bread sit in the hot pan for 10 minutes. Then, grab the parchment paper to take it out of the pan and cool on a cooling rack. Cool completely before pouring cream cheese frosting on top.