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In a small bowl, whisk together the flour, brown sugar, cinnamon, and salt.
Add the cold, cubed butter and use a fork, pastry cutter, or your fingers to work it into the mixture.
Mix in the chopped nuts (if using). Chill until ready to use.
Preheat oven to 350°F. Spray the loaf pan with cooking spray (or grease with oil or softened butter). Line the pan with parchment paper.
In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, ginger, granulated sugar, and brown sugar.
In a large bowl, mix together the lightly beaten eggs, pumpkin purée, oil, milk, and vanilla. Stir until smooth and completely blended.
Gently fold the dry ingredients into the wet mixture until just combined. Avoid overmixing.
Pour the batter into the prepared loaf pan. Generously top with the streusel mixture. Bake for 55 to 65 minutes, or until a toothpick inserted into the center of the loaf comes out clean.
Let the bread cool in the pan for 10 to 15 minutes. Transfer to a wire rack to cool completely.