• Preheat the oven to 350°F. Butter and flour an 8.5 x 4.5-inch loaf pan. Line the pan with parchment paper so it overhangs the long sides of the loaf pan. Use clips to hold the paper in place.
• Once the oven preheats toast the pecans for 5 minutes on small sheet pan.

Make the Pecan Streusel Topping

• Cut the cold butter into 1/2-inch cubes and place it back in the refrigerator so it stays cold while you prepare the other ingredients.
• Place the flour, cinnamon, nutmeg, ginger, and salt in a small bowl. Whisk until well combined. Add the butter and toss it in the flour mixture to coat the butter with the flour.
• Use the pastry blender or your hands to blend the butter into the flour mixture, until the mixture resembles clumpy sand.
• Add the brown sugar and use your hands to rub the sugar into the butter-flour mixture. The mixture should be crumbly and look like large breadcrumbs. Add the chopped pecans and mix them into the crumble. Refrigerate the crumble until ready to use.

Make the Sugar-Cinnamon Swirl

• Whisk together the white sugar, brown sugar, flour, and ground cinnamon. Pour it into the bowl of a mini food processor, add the nuts and process until the nuts are in small pieces. If you don't have a mini food processor, chop the nuts really fine and mix them into the sugar-cinnamon mixture. Set it aside.

Make the Pumpkin Bread

• Melt the butter in a small saucepan over low heat to prevent splatter and avoid evaporation. Remove the butter from the heat and set it aside.
• Put the flour, baking powder, baking soda, and salt in a medium-sized bowl. Whisk for 30 seconds to combine.
• Place the white sugar, brown sugar, and pumpkin pie spice in a large bowl. Use a whisk to combine. Use your fingers to break up any brown sugar clumps.
• Add the eggs and whisk until thoroughly combined and the sugar starts to dissolve. Add the melted butter, whisk until incorporated, and then add pumpkin puree and whisk to combine. Add the buttermilk and whisk until thoroughly incorporated.
• Add half the flour mixture to the wet ingredients and mix with a silicone spatula until the dry ingredients are thoroughly mixed in. Repeat with the rest of the flour. The batter will be lumpy, which is okay.
• Spoon half the batter into the prepared loaf pan and use an offset spatula to spread the batter evenly across the pan. Sprinkle the sugar-cinnamon mixture over the batter as evenly as possible. Spoon in the remaining batter and use an offset spatula to smooth it. Spread the pecan streusel on top.
• Bake for 55-65 minutes or until a long skewer inserted in the center comes out clean with no more than a few crumbs clinging to it or an instant read thermometer inserted in the center registers at 202°F.

Rotate the pan after the first 25 minutes.
• Remove from the oven and allow to cool in the loaf pan for 10 minutes. Loosen the bread from the short sides of the pan with a spatula. Lift the bread from the pan, remove the parchment, and place it on a cooling rack. Allow the bread to cool to room temperature before slicing.

Storage

• Store the pumpkin bread at room temperature for two days in an airtight container or wrapped in plastic wrap. After two days, store it in the refrigerator for up to 1 week.