Preheat your oven to 350°F (175°C). Grease and flour a 9x5 inch loaf pan.

In a large bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves.

In a separate bowl, whisk together the granulated sugar, brown sugar, and vegetable oil.

Add the eggs, one at a time, whisking well after each addition.

Stir in the pumpkin puree and vanilla extract.

Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix! Overmixing can lead to a tough bread. A few streaks of flour are okay.

Now, let's make the streusel topping. In a small bowl, combine the flour, brown sugar, and cinnamon.

Add the cold, cubed butter and use a pastry blender or your fingers to cut the butter into the dry ingredients until the mixture resembles coarse crumbs. The butter should be evenly distributed and still slightly cold.

Pour the batter into the prepared loaf pan. Spread it evenly.

Sprinkle the streusel topping evenly over the batter.

Bake for 55-65 minutes, or until a wooden skewer inserted into the center comes out clean. Keep an eye on it! Ovens can vary, so start checking for doneness around 55 minutes. The top should be golden brown. If the top starts to brown too quickly, tent it with foil.

Let the bread cool in the pan for 10-15 minutes before transferring it to a wire rack to cool completely.

Slice and enjoy!