Preheat the oven to 350 degrees Fahrenheit.
To make the streusel topping, combine the GF flour, coconut sugar, and pumpkin pie spice. Slowly pour in the melted oil and combine with your fingers or a fork until crumbles form. Set aside.
Whisk together the coconut sugar, maple syrup, melted coconut oil, pumpkin puree, vanilla extract, apple cider vinegar, and eggs.
Use a wooden spoon to stir in the oat flour, almond flour, baking soda, baking powder, salt, and pumpkin spice.
Add the batter to a loaf pan lined with parchment paper. Mine was 8 1/2 x 4 x 1/2, but a 9x5 will also work. Smooth out the top.
Evenly spread the streusel topping on top of the bread allowing it to crumble between your fingers.
Bake for 1 hour to 1 hour 15 minutes or until a toothpick comes out clean.
For the maple glaze, simply whisk together all ingredients until well combined.
Let the bread cool for at least 2 hours before glazing and slicing, otherwise it will be crumbly!
Once cool, drizzle the glaze on top, slice, and enjoy!