Preheat the oven to 350°F and line a 9x5 inch loaf pan with parchment paper.

For the gingerbread sugar swirl: In a small bowl, combine ingredients. Set aside.

For the bread: In a bowl, cream the butter and sugars together with an electric mixer until light and fluffy, about 2 minutes.

Scrape down the sides of the bowl and add the eggs and vanilla extract, beating until smooth and well combined

In a separate bowl combine the flour, baking powder, baking soda, Gingerbread Spice, and salt. Stir to evenly distributed everything.

Add about half of the dry ingredients to the wet ingredients and mix. Next, add the buttermilk and mix. Add the remaining dry ingredients and mix until no streaks of flour remain.

Spoon half the batter into your prepared pan and spread the batter to the edges. Top with the gingerbread sugar swirl mixture. Spoon the remaining batter over the sugar and spread to the edges of the pan.

Use a butter knife to make big swirls in your bread, dragging your knife through the bread a few times.

For the gingerbread streusel topping: Combine the flour, brown sugar, Gingerbread Spice, and salt and stir to combine. Add the melted butter and mix until the mixture resembles wet sand and clumps together.

Sprinkle the streusel evenly over the top of the bread batter.

Bake for 45 minutes or until a knife inserted into the middle comes out mostly clean and the bread is golden brown.

Optional glaze: whisk together 1 cup powdered sugar, ½ teaspoon vanilla extract, a pinch of salt, and 2-3 tablespoons of milk.