Streusel Topping

1. In a medium bowl, combine the flour, almond flour, brown sugar, cold cubed butter, cinnamon, and salt.
2. Rub the ingredients together with your fingertips until a crumbly, sandy mixture forms.
3. Press the mixture together into a ball, then break it into small, irregular chunks to create the streusel topping.
4. Refrigerate while preparing the pumpkin bread batter to keep the butter cold.

Pumpkin Bread

1. Preheat the oven to 350°F (175°C). Line a 10-inch (25 cm) loaf pan with parchment paper, leaving some overhang for easy removal.
2. In a medium bowl, whisk together the flour, salt, baking soda, baking powder, cinnamon, ginger, nutmeg, and cloves. Set aside.
3. In a large mixing bowl, combine the melted and slightly cooled butter, brown sugar, and granulated sugar. Whisk until smooth and well combined.
4. Add the eggs, one at a time, whisking well after each addition until the mixture is smooth.
5. Add the pumpkin puree and whisk until fully incorporated.
6. Gradually add the dry ingredients to the wet mixture. Gently fold with a spatula until just combined and no dry flour remains. Avoid overmixing to keep the bread soft and tender.
7. Pour the pumpkin batter into the prepared loaf pan and smooth the surface with a spatula.
8. Remove the chilled streusel from the refrigerator and evenly distribute the crumble pieces over the entire surface of the batter.
9. Bake for approximately 55–65 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean or with a few moist crumbs.
10. Start checking for doneness after 50 minutes. If the streusel browns too quickly, loosely cover the loaf with aluminum foil and continue baking until the center is fully cooked.
11. Let the pumpkin bread cool in the pan for 15–20 minutes, then carefully transfer it to a wire rack to cool completely before slicing.