Preheat the oven to 350°F (175°C). Grease and fully line a 9x5-inch loaf pan with parchment paper.

Make the streusel. In a medium bowl, combine the Golden Oreos, flour, granulated sugar, brown sugar, and salt. Add the cold butter and work it into the mixture until crumbly with a mix of small crumbs and larger clumps. Refrigerate while preparing the batter.

In a large bowl, whisk together the granulated sugar, brown sugar, oil, yogurt, milk, vanilla bean paste, and apple cider vinegar until smooth.

Add the flour, cornstarch, baking powder, baking soda, salt, and nutmeg. Whisk just until combined and no dry streaks remain.

Fold in the crushed Golden Oreos just until evenly distributed.

Transfer the batter to the prepared loaf pan and smooth the top.

Sprinkle the chilled streusel evenly over the batter, leaving some larger clumps intact.

Sprinkle the top lightly and evenly with coarse sanding sugar just before baking.

Bake for 45-55 minutes, tenting loosely with foil once the streusel reaches a light golden color, typically around 30-35 minutes. The loaf is done when a toothpick inserted into the center comes out with a few moist crumbs attached or the center registers 203-205°F (95-96°C).

Cool in the pan for 25-30 minutes, then transfer to a wire rack.

Whisk together the powdered sugar, milk, vanilla bean paste, and salt until smooth and pourable.

While the loaf is still slightly warm, drizzle the glaze evenly over the streusel. Chill for about 30 minutes, or until the glaze is set, before slicing.