Preheat oven to 325°F. Spray a 9 inch loaf pan with non-stick baking spray. Line the bottom and 2 sides of the pan with parchment paper and spray again. This helps with easy removal of the bread once it is done baking.
In a medium bowl, sift together flour, baking soda, cinnamon, pumpkin pie spice, and salt. Set aside.
In a large bowl, whisk together brown sugar, white sugar, and oil. Mix until combined. Add in pumpkin and vanilla and whisk together. Add in eggs and whisk together.
Add in half of the dry ingredients and whisk together. Switch to a rubber spatula when the batter gets too thick. Add the rest of the dry ingredients and mix together.
Pour the batter into the loaf pan. Take the streusel out of the fridge and crumble it with your hands. If the streusel is too wet, add an extra ¼ cup of flour and mix again. Sprinkle all of the streusel on top of the batter.
Bake for 1 hour and 20 minutes. The pumpkin bread is done baking when a toothpick inserted comes out clean. If it is still too moist, then bake for another 5 minutes and check again.
Let the pumpkin bread sit in the pan for 10 minutes before transferring to a cooling rack. Let the pumpkin bread cool completely before topping with icing.