Preheat the oven to 375 degrees and place the oven rack on the middle oven rack spot.
Butter a 9 inch loaf pan, then fit a piece of parchment paper inside the bread pan with a little overhang and set it aside.
In a small bowl whisk together the bread dry ingredients; flour, salt, baking soda, baking powder and pumpkin pie spice.
In a large bowl mix all of the wet ingredients. The pumpkin puree, sugar, maple syrup, egg and oil.
After the wet ingredients are mixed together well, slowly add the dry ingredients to the bowl of wet ingredients and stir just until they are combined.
Pour the batter into the prepared loaf pan and smooth out the top with a spatula.
In another small bowl whisk together the strudel toppings; flour, sugar and pumpkin pie spice. Once mixed well use your hands to squeeze and smush the strudel mixture together. Once done add in the chopped pecans and stir gently.
Sprinkle the pecan streusel over the top of the pumpkin bread in the bread pan.
Bake it for 35 to 45 minutes. Check the bread at the 35 minute mark, if it is not fully cooked, cook for an additional few minutes. You will know the bread is done cooking when a toothpick inserted into the middle comes out clean.
Let the pumpkin bread cool in the pan for about 5 to 10 minutes before lifting it out using the parchment paper overhang to cool completely on a rack.