To make this loaf, start by preheating your oven to 350 F.
Next, grease a 9x5 loaf pan with oil or butter and line it with parchment paper. Then, set it to the side.
Then, prepare the loaf. Add all of the dry ingredients (the almond flour, tapioca flour, pumpkin pie spice, baking soda, and kosher salt) to a large bowl and mix until the ingredients are fully combined.
In a separate bowl, add in the wet ingredients (the pumpkin purée, vanilla extract, coconut oil, maple syrup, and eggs) and stir until they're just combined. Then, pour the wet ingredient mixture into the bowl with the dry ingredients and stir until a batter forms.
Once the batter is formed, fold in the mini chocolate chips.
Then, transfer the batter to the greased and lined loaf pan and use a spatula to smooth it out, until the batter is smooth and even.
Set the pan aside, then prepare the streusel topping by mixing the streusel ingredients together, in a small bowl, until it is crumbly. Then, sprinkle the crumble topping evenly on top of the loaf batter.
Bake the loaf for 48-50 minutes, or until a toothpick comes out clean.
Once the loaf is done, remove it from the oven and allow it to cool completely before slicing. You can absolutely enjoy the loaf as-is, after this step, but if you'd like to add the icing, continue on to the next step!
While the loaf is cooling, prepare the icing by adding all of the icing ingredients to a small bowl and mixing until they're fully combined. It should be nice and thick! If it's too thick, you can add in a tablespoon of water so that the icing reaches the perfect consistency.
Finally, once the loaf has cooled, pour the icing on top of the loaf. Allow the icing to set, then slice, serve, and enjoy! Store any leftovers in an airtight container, in the fridge, for up to one week.