5 tablespoons packed brown sugar
1 tablespoon all-purpose flour
1 tablespoon butter, softened
1 teaspoon ground cinnamon
2 cups all-purpose flour
1 ½ teaspoons baking powder
½ teaspoon baking soda
1 15 ounce can unsweetened pumpkin puree
1 teaspoon salt
1 ½ teaspoons cinnamon
¼ teaspoon ground nutmeg
⅛ teaspoon cloves
1 cup granulated sugar
1 cup packed brown sugar
½ cup vegetable oil
4 ounces cream cheese, cut into 12 pieces
4 large eggs
¼ cup buttermilk
For the Topping:
Using fingers, mix all ingredients together in bowl until well combined and topping resembles wet sand; set aside.
For the Bread:
Adjust oven rack to middle position and heat oven to 350º.
Grease 2 loaf pans.
Whisk flour, baking powder and baking soda together in bowl.
Combine pumpkin puree, salt, cinnamon, nutmeg and cloves in large saucepan over medium heat. Cook mixture, stirring constantly for 6-8 minutes.
Remove from heat; stir in granulated sugar, brown sugar, oil, and cream cheese until combined. Let mixture stand for 5 minutes. Whisk until no visible pieces of cream cheese remain.
Whisk together eggs and buttermilk. Add egg mixture to pumpkin mixture and whisk to combine.
Fold flour mixture into pumpkin mixture until combined. Scrape batter into prepared pans.
Sprinkle topping evenly over top of each loaf.
Bake for 45- 50 minutes.
Let breads cool in pans on wire rack for 20 minutes.
Remove breads from pans and let cool for at least 1 ½ hours.