Step 1: Preheat your oven to 350°F (175°C). Grease and flour a 9x5 inch loaf pan, or line with parchment paper leaving an overhang for easy removal.
Step 2: Prepare the streusel topping: In a small bowl, combine 1/2 cup all-purpose flour, 1/4 cup granulated sugar, 1/4 cup packed light brown sugar, 1 teaspoon cinnamon, and 1/4 teaspoon nutmeg. Add the cold, cubed butter and use your fingertips or a pastry blender to cut it into the dry ingredients until coarse crumbs form. Set aside.
Step 3: In a large bowl, whisk together 2 cups all-purpose flour, baking soda, baking powder, 1 teaspoon cinnamon, 1/2 teaspoon nutmeg, cloves, ginger, and salt until well combined.
Step 4: In a separate medium bowl, whisk together 1 1/2 cups granulated sugar, vegetable oil, eggs, pumpkin puree, and vanilla extract until smooth.
Step 5: Pour the wet ingredients into the dry ingredients. Stir with a spatula until just combined. Be careful not to overmix; a few streaks of flour are acceptable.
Step 6: Pour about half of the pumpkin bread batter into the prepared loaf pan. Sprinkle half of the streusel topping evenly over this layer.
Step 7: Gently spoon the remaining batter over the streusel layer, spreading it carefully. Sprinkle the remaining streusel topping over the top of the loaf.
Step 8: Bake for 55-65 minutes, or until a wooden skewer or toothpick inserted into the center of the bread comes out clean or with a few moist crumbs attached. If the streusel starts to brown too quickly, you can loosely tent the loaf with aluminum foil.
Step 9: Remove the loaf from the oven and let it cool in the pan for 15 minutes. Then, carefully lift the bread out of the pan using the parchment overhang (if used) or invert it onto a wire rack to cool completely before slicing and serving.