In a small bowl, toss the walnuts with 1/8 teaspoon cinnamon and a small pinch of salt. Add them to a dry skillet on medium heat. Add the maple syrup and stir constantly with a wooden spoon or a heatproof spatula for 3-4 minutes until the nuts are toasted.

Turn nuts out onto a sheet of parchment paper. Spread the nuts out. Allow nuts to cool and dry for a few  minutes then lightly chop them. 

Set your oven rack to the lower third position. Preheat oven to 350 F. Spray a 9 x 5 inch loaf pan with nonstick spray or grease the sides with butter and line with parchment paper and set aside.

In a medium sized mixing bowl, whisk together the flour, baking soda, salt, cinnamon, and nutmeg and ginger. Set aside.

In a large bowl, whisk together the granulated sugar, brown sugar, oil, eggs, pumpkin, and vanilla.

Fold in half the dry ingredients into the wet ingredients followed by the milk. Add the rest of the dry ingredients. Stir until just combined. Be careful not to over mix. Pour the batter into the loaf pan.

 Take the streusel out of the fridge and use a fork or two forks to break it up into chunks of the same size. Cover the top of the batter evenly with the streusel.

Bake 1 hour to 1 hour 10 minutes or until a toothpick comes out clean or with just a few moist crumbs on it when inserted into the center. Begin checking at about an hour and check it every five minutes or so until it's done. 

Let cool for ten minutes in the pan on a wire rack and then remove it from the pan to cool on a wire rack. Enjoy warm or at room temperature. Once cooled completely, drizzle with frosting. 

In a small mixing bowl, cream the butter, cream cheese, and vanilla extract with an electric mixer til combined. With the mixer on low, add the cinnamon and powdered sugar followed by the milk. Beat til combined and creamy. Drizzle over cooled pumpkin bread.