Make streusel. In a mixing bowl, combine the streusel ingredients – the flour, brown sugar, salt, cinnamon, pumpkin pie spice, and a pinch of salt. Stir well, and then add the cold cubes of butter. Use your hands to press the butter into the dry ingredients.½ cup brown sugar, ½ cup brown sugar, ½ teaspoon cinnamon, ¼ teaspoon pumpkin pie spice, ¼ cup unsalted butter, pinch of salt

Cream butter and sugar. In a large standing mixer, combine the brown sugar, granulated sugar, and softened butter. Start the mixer and mix until creamy.¾ cup unsalted butter, ¾ cup brown sugar, ½ cup granulated sugar

Add remaining wet ingredients. Then add the eggs, pumpkin, vanilla extract, and sour cream. Mix well.2 large eggs, 1 cup pumpkin puree, 2 teaspoons vanilla extract, ¾ cup sour cream

Combine the dry ingredients. In a mixing bowl, combine the dry ingredients – the flour, salt, baking soda, cinnamon, and pumpkin pie spice. Mix well.2 ⅛ cups all-purpose flour, ½ teaspoon kosher salt, 1 teaspoon baking soda, 1 teaspoon cinnamon, ½ teaspoon pumpkin pie spice

Add dry ingredients. Add the dry ingredients into the wet, and mix until just combined.

Add batter to loaf pans. Spray two loaf pans with baking spray. Then spoon the batter into the loaf pans and spread to all sides.

Top batter with streusel topping. Top batter with the streusel mixture.

Bake. Bake the pumpkin bread in a preheated 350 degree oven for 40-43 minutes, or until just done in the center. Don’t over-bake!

Cool. Let the bread sit in the pans for about 10 minutes. Then use a knife to run around the pans so that the bread pops out of the pans easily. Remove loaves from pans and add to cooling racks.