• Get out and measure your ingredients.
  
• Preheat your oven to 350F. Line a 9x5 loaf pan with parchment paper and spray it with nonstick baking spray.

Make the Cake Batter

• In a large bowl, whisk together the melted butter, milk, canned pumpkin, sour cream, egg, and vanilla until combined.
  
• Next, add the flour, brown sugar, and baking powder. Whisk just until no large lumps of flour remain. Set aside.
  

Make the Cinnamon Filling

• In a small bowl, combine the brown sugar and pumpkin pie spice. Set aside.

Make the Streusel Topping

• In a small bowl, combine the brown sugar, flour, and pumpkin pie spice.
• Once combined, add the melted butter and mix until the mixture has the consistency of wet sand— about 1 minute. Set aside.

Layer, Bake & Store

• Add half of the cake batter to the loaf pan.
  
• Top with the cinnamon filling— make sure to spread it out evenly.
  
• Top the cinnamon filling with the remaining half of cake batter.
  
• Finally, top the cake batter with the streusel topping. Again, make sure to cover the cake evenly.
  
• Bake for 55-60 minutes, or until a toothpick inserted into the center comes out with just a few crumbs. The top should be dark brown but not burnt.
  
• Allow the loaf to cool for at least 30 minutes before removing from the pan— this will help the center set and prevent the bread from becoming gummy.
  
• Enjoy every bite!