In a medium bowl, add in the brown sugar, flour, and salt. Stir until incorporated.

Add in the butter and mix until it's incorporated. You can use a wooden spoon or hand mixer. I use my hands and press it into clumps to look like streusel.

Place into the fridge and chill while the bread is being made.

Preheat oven to 350 degrees. Add a strip of parchment paper into the loaf pan and let it hang over the sides. Spray with non-stick cooking spray.

In a large mixing bowl, add in the pumpkin puree, vegetable oil, melted butter, granulated sugar and brown sugar. Stir until combined.

Add in the eggs, vanilla extract, and sour cream. Whisk until incorporated.

In a separate mixing bowl, add in the baking soda, baking powder, salt, cinnamon, nutmeg, clove, ginger, and flour. Whisk until combined.

Add the dry ingredients into the wet and stir with a wooden spoon or beat with a hand mixer until the flour is completely incorporated.

Add half of the streusel into the batter and fold in until evenly distributed.

Pour the batter into the prepared loaf pan and spread out.  Sprinkle on the remaining streusel.

Place into the oven and bake for 1 hour 10 minutes or until a toothpick comes out clean or with moist crumbs. If there is batter on your toothpick, let it bake for another 5 - 10 minutes and retest. Remove from the oven and let cool. Remove from the pan, slice, and serve!