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

In a mixing bowl, whisk together all-purpose flour, baking soda, baking powder, salt, ground cinnamon, ground nutmeg, and ground cloves until fully combined.

In another large bowl, mix the canned pumpkin puree, vegetable oil, eggs, white granulated sugar, brown sugar, and vanilla extract until smooth.

Gradually add the dry ingredients to the wet mixture, folding gently until just combined; the batter should be slightly lumpy.

Prepare the streusel by mixing brown sugar, melted butter, all-purpose flour, and ground cinnamon until it resembles coarse crumbs.

Pour the batter into the prepared pan, top with streusel, and bake for 50 to 60 minutes, until a toothpick comes out clean.

Let the bread cool in the pan for about 10 minutes before transferring it to a cooling rack.

For the glaze, mix powdered sugar and honey, then drizzle over the warm bread. Let it set briefly before slicing.