In a medium bowl, whisk together all the dry ingredients: ½ cup all-purpose flour, 6 tablespoon light or dark brown sugar, ½ teaspoon cinnamon, and ¼ teaspoon kosher salt. Pour in ¼ cup melted butter and stir until just combined and crumbly. Set in the fridge to chill while you make the pumpkin bread.

Preheat the oven to 350 and grease a 9x5 loaf pan, then line with a piece of parchment.

In a large bowl, whisk together 15 oz pumpkin puree, ¾ cup vegetable oil, 1 cup light brown sugar, and ½ cup granulated sugar. Once combined, whisk in 2 large eggs one at a time.

Sprinkle 1.5 teaspoon baking powder, ¾ teaspoon baking soda, and ¾ teaspoon kosher salt over the pumpkin mixture and whisk to combine thoroughly.

Repeat with 5 teaspoon cinnamon, ½ teaspoon freshly grated nutmeg, ¼ teaspoon ground ginger, and pinch ground cloves. Finally, fold in 2 cups all-purpose flour until fully combined (but don't overmix to prevent overdeveloping the gluten).

Pour the batter into the prepared pan. Sprinkle the streusel over the top. Place pan on a baking sheet in case of overflow and place on the middle rack.

Bake 65-80 min or until an inserted tester comes out clean. If the top is browning too fast, cover loosely with foil. Let cool in the pan for 10-15 minutes before removing.