Adapted from Cook's Illustrated
2 cups flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 can pumpkin puree (15 ounces), not pumpkin pie filling
1 teaspoon salt
1 1/2 teaspoons cinnamon
1/4 teaspoon nutmeg
1/8 teaspoon cloves
1 cup sugar
1 cup brown sugar
1/2 cup vegetable oil
4 ounces cream cheese, cut into pieces
1/4 cup buttermilk
5 tablespoons brown sugar
1 tablespoon flour
1 tablespoon butter, at room temperature
1 teaspoon cinnamon
Dash of salt
Preheat oven to 350º. Grease two loaf pans (8 1/2 inches x 4 1/2 inches) and cut a small rectangle of parchment and fit into bottom of pans. Grease the top of the parchment and set pans aside.
Make streusel topping by combining ingredients in small bowl and mix together using fingers till well combined. Set aside. In another bowl, whisk together flour, baking powder and baking soda. Set aside.
Combine the pumpkin, salt, cinnamon, nutmeg and cloves in a saucepan and cook over medium heat, stirring constantly for about 5 minutes till reduced to 1 1/2 cups. Remove from heat and add sugars, oil and cream cheese. Mix till cream cheese is melted and incorporated. Add eggs and buttermilk, then flour mixture, baking powder and baking soda.
Divide batter between loaf pans, sprinkle with topping, and bake for 45-50 minutes or till toothpick inserted in center comes out clean. Cool for 10-15 minutes, then remove from pans and allow to fully cool on racks.