Preheat the oven to 350°F (175°C). Lightly grease a 9x5-inch loaf pan and line it with parchment paper for easy removal.

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

In a separate large bowl, whisk the pumpkin puree, vegetable oil, eggs, granulated sugar, brown sugar, and vanilla extract until the mixture is smooth and well combined.

Gradually fold the dry ingredients into the wet ingredients, mixing gently until just incorporated. Take care not to overmix the batter.

Pour the batter into the prepared loaf pan and use a spatula to smooth the surface.

In a small bowl, combine the brown sugar, melted butter, flour, and cinnamon. Mix until the mixture forms a crumbly texture.

Evenly sprinkle the streusel topping over the pumpkin bread batter.

Bake for 50–60 minutes, or until a toothpick inserted into the center of the loaf comes out clean.

Allow the bread to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.

In a small bowl, whisk together the honey and powdered sugar until a smooth glaze forms.

Drizzle the glaze over the warm pumpkin bread and allow it to set before slicing and serving.