PUMPKIN BREAD INGREDIENTS The eggs and buttermilk should be at room temperature
Place the white sugar, brown sugar, ground cinnamon, ground nutmeg, ground ginger and clove in a large bowl and whisk to combine.
Add the pumpkin puree and melted butter and whisk together until the batter is smooth.
Whisk together the all-purpose flour, salt, baking powder, and baking soda. Add this mixture to the wet ingredients and stir to combine.
Scape the pumpkin bread batter into an 8.5 x 4.5-inch loaf pan. Use an offset spatula to smooth and even out the batter
Sprinkle the cinnamon streusel over the top of the pumpkin batter. Bake the pumpkin bread at 350F for 55-65 minutes.
Let the baked pumpkin bread cool in the pan for 10 minutes and remove it from the pan. Let the bread cool for an hour before slicing.
Serve the pumpkin bread plain or with butter. Store the bread at room temperature for two days in the refrigerator for up to a week.