Step 1

Make the topping by mixing all topping ingredients in a bowl with fingers, until well combined.  Will resemble wet sand.  Set aside.

Step 2

Heat oven to 350F with rack on lower-middle position.  Grease two 8.5 x 4.5 nonstick loaf pans.

Step 3

Whisk flour, baking powder, and baking soda together in a bowl. Set aside.

Step 4

Combine pumpkin puree, salt, cinnamon, nutmeg, cloves, ginger, and vanilla in large saucepan over medium heat.  Stir constantly for 5 minutes.  Remove from heat immediately.  Stir in cream cheese until smooth and combined.  Stir in sugar, brown sugar, oil, and let stand 5 minutes.  Whisk until mixture is smooth, without lumps.

Step 5

In a bowl, whisk together eggs and buttermilk.  Slowly add egg mixture to pumpkin mixture and whisk to combine.  Use rubber spatula to gently fold flour mixture into pumpkin mixture just to combine (small lumps of flour are okay – do not over-mix.)  Scrape batter into prepared pans.

Step 6

Sprinkle topping evenly over top of each loaf.  Bake until toothpick inserted in center comes out mostly clean, about 45 minutes (actual bake time depends on loaf pans used and individual ovens.)  Loaves are done when inserted toothpick comes out with just a few tender crumbs attached – do not bake until they come out completely clean.

Step 7

Let bread cool in pans at room temp for at least 20 minutes.  Use sharp thin knife to carefully loosen edges. Remove breads from pans to finish cooling to room temp.  Serve, and enjoy!