### Instructions
**1. Prepare Your Pan & Preheat Oven:** Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line with parchment paper, leaving an overhang on the long sides to easily lift the bread out later.
**2. Whisk Dry Ingredients:** In a large bowl, whisk together the all-purpose flour, baking soda, salt, ground cinnamon, ground nutmeg, ground cloves, and ground ginger until well combined.
**3. Combine Wet Ingredients:** In a separate medium bowl, whisk together the granulated sugar, light brown sugar, eggs, pumpkin puree, vegetable oil, buttermilk, and vanilla extract until smooth.
**4. Combine Wet and Dry:** Pour the wet ingredients into the dry ingredients. Stir with a spatula until just combined. Be careful not to overmix, as this can lead to a tough bread. A few lumps are okay.
**5. Prepare the Cinnamon Streusel:** In a small bowl, combine the ¼ cup all-purpose flour, ¼ cup granulated sugar, ¼ cup packed light brown sugar, and ½ teaspoon ground cinnamon. Pour in the 4 tablespoons of melted unsalted butter and mix with a fork until crumbly.
**6. Assemble & Bake:** Pour the pumpkin bread batter into the prepared loaf pan. Sprinkle the cinnamon streusel topping evenly over the top of the batter.
**7. Bake:** Bake for 50-65 minutes, or until a wooden skewer or toothpick inserted into the center of the bread comes out clean. If the streusel starts to brown too quickly, you can lightly tent the loaf with aluminum foil.
**8. Cool:** Remove the loaf pan from the oven and let it cool in the pan for 10-15 minutes before carefully lifting it out onto a wire rack to cool completely. Slicing too early can cause the bread to crumble.
### Short Tips
* **Don’t overmix the batter:** Overmixing develops gluten, which can make your bread tough. Mix until just combined.
* **Room temperature ingredients:** Eggs and buttermilk at room temperature incorporate more smoothly into the batter.
* **Measure flour correctly:** Spoon flour into your measuring cup and level it off with a straight edge rather than scooping directly from the bag.
* **Not a fan of streusel?** You can omit it for a classic pumpkin bread, or sprinkle with a cinnamon-sugar mixture before baking for a simpler topping.
* **Storage:** Store the pumpkin bread wrapped tightly in plastic wrap or in an airtight container at room temperature for up to 3-4 days, or in the refrigerator for up to a week. It also freezes beautifully for up to 3 months.
