Step 1

Preheat oven to 350 degrees and grease two 8x4 bread pans (I place parchment paper in the bottom and grease with baking spray).

Step 2

In a large bowl, mix flour, salt, baking soda, cinnamon, nutmeg, cloves, allspice, and ginger together.

Step 3

Add in granulated sugar and brown sugar; mix until combined.

Step 4

Make a well in the center and add in the oil. Mix just until the oil is combined (the mix will be dry).

Step 5

Add in the eggs, 2 at a time, mixing after each addition (again, the mixture will be dry).

Step 6

Add in the pumpkin puree, water and vanilla extract, mixing until well combined.

Step 7

Divide the batter between the two bread pans. Set aside.

Step 8

In a separate bowl, mix flour, brown sugar and cinnamon together. Cut in the butter with a fork or pastry cutter and mix until it resembles coarse crumbs.

Step 9

Sprinkle the crumb topping evenly over both batters.

Step 10

Bake for 55-65 minutes, or until a cake tester comes out clean. (Tent a piece of foil over the top of the bread if the top is getting done faster than the center.)

Step 11

Allow to cool for 10 minutes before removing loaves from the pans, placing them on a wire rack to finish cooling.

Step 12

Slice, serve and enjoy!