Preheat 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 flour, granulated sugar, brown sugar, cinnamon, nutmeg, and salt. Add the cold butter and vanilla bean paste. Work together until crumbly with a mix of small crumbs and larger clusters. Refrigerate while preparing the batter.

In a small bowl, stir together the granulated sugar and cinnamon for the cinnamon sugar topping. Set aside.

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

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

Transfer the batter to the prepared loaf pan and smooth the top. The batter should fill the pan just over halfway full.

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

Evenly sprinkle the cinnamon sugar mixture over the streusel.

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

Bake for 45 minutes, or until the dome is set, the streusel is crisp, and a toothpick inserted into the center comes out with moist crumbs but no wet batter.

Cool in the pan for 10 minutes, then transfer to a wire rack and cool completely.

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

Drizzle the glaze evenly over the cooled loaf. Allow the glaze to set before slicing.