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 9×5 loaf pan, then line with a piece of parchment. It should be long enough that it sticks up along the long sides of the loaf pan so you can lift the pumpkin bread out later.

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 (remove the rack above if needed–this bread will rise a good amount!).

Bake 65-80 min or until an inserted tester comes out clean (a few crumbs are okay). If the top is browning too fast, cover loosely with foil.

Let cool in the pan for 10-15 minutes. Trim any overflow on the side as needed, then remove from pan and let cool completely.