• Preheat over to 350 degrees.
• In a small saucepan, add the 15 ounce can pumpkin puree, 1½ teaspoon cinnamon, 1 teaspoon kosher salt, ¼ teaspoon ground nutmeg and ⅛ teaspoon ground cloves.
• Cook over medium heat for 5-6 minutes, stirring occassionally.
• Reduce heat to low-medium heat (to reduce bubbling & splashing).
• Add in the 1 cup sugar, 1 cup light brown sugar, 4 ounce cream cheese, and ½ cup oil.
• Cook until cream cheese is melted.
• In a separate dish, combine the ¼ cup buttermilk and 2 large eggs.
• Slowly add into the cream cheese mixture, and remove the saucepan from heat.
• In a separate bowl, combine the 2 cups all-purpose flour, ½ teaspoon baking powder, ½ teaspoon baking soda, and fold into the wet mixture.
• Line two 9x5 loaf pans with parchment paper or spray with nonstick spray (see notes below for tips) and pour half of the pumpkin batter, in to each pan.

Streusel Topping

• Combine the 5 Tablespoons light brown sugar, 1 Tablespoon all-purpose flour, 1 Tablespoon unsalted butter, 1 teaspoon cinnamon, and ¼ teaspoon kosher salt and mix until corporated. (I use a fork and my hands to mix togther the cold, hard butter with the spices the best that I can. Try to only have small pieces of butter left.)
• Evenly distribute the streusel over the top of both loaf pans of batter.
• Bake at 350 degrees F for 45-50 minutes or until a toothpick inserted in the middle, comes out clean.

  For mini loaf pans, bake at 350 degrees for 15-20 minutes or until a toothpick inserted in to the middle, comes out clean.