Preheat the oven to 350 degrees Fahrenheit.
Beat the eggs with a mixer on low speed, then add the melted butter, both sugars, and vanilla. Mix again until combined.
2 large eggs, ¾ cup unsalted butter, ½ cup white sugar, ½ cup brown sugar, 1 teaspoon vanilla extract
In a separate bowl, combine the flour, pumpkin spice, cinnamon, baking powder, baking soda, and salt. Add this to the wet ingredients and mix on low. Add the pumpkin puree. Keeping the puree wrapped in a linen or clean cloth and squeezing out the excess moisture first, even with canned pumpkin, really helps the bread's texture.
2 cups all purpose flour, 1 teaspoon pumpkin spice, 1 teaspoon ground cinnamon, 1 teaspoon baking powder, ½ teaspoon baking soda, ½ teaspoon salt, 1 ½ cup pumpkin puree
In a large bowl, combine the streusel topping ingredients until you get crumbs. Using your hands is the easiest way to do this.
8 tablespoons unsalted butter, ½ cup all purpose flour, 1-2 teaspoons ground cinnamon, ⅓ cup brown sugar
Pour half the batter into a greased or parchment lined 9 by 5 inch loaf pan. Add half the streusel topping, then carefully add the rest of the batter in another layer. Top with the remaining streusel.
Bake for 55 minutes to an hour, until a toothpick inserted into the center comes out clean, dry, or with just a few crumbs. Let the bread rest in the pan for 15 minutes before transferring it to a wire rack to cool completely. Slice and serve.
