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Preheat the oven to 350°F. Grease a 9 x 5-inch loaf pan with coconut oil.
Make the chai-spice ginger crunch. In a medium bowl, combine the melted butter, both sugars, the flour, crystallized ginger, cinnamon, cardamom, nutmeg, allspice, cloves, ground ginger, and pepper. Stir to mix and set aside.
Make the quick bread. In a large bowl, stir together the milk, yogurt, maple syrup, coconut oil, egg, and vanilla until combined. Add the flour, baking soda, and salt and stir just until the flour disappears.
Spoon half of the batter into the prepared pan and use a flexible spatula to smooth the top. Stir half of the chai-spice ginger crunch, scattering it evenly. Spoon the remaining batter on top, smooth into an even layer, and then cover with an even coating of the remaining crunch.
Bake until a tester inserted into the center comes out clean, 55 to 60 minutes. Remove the pan from the oven and place on a wire rack to cool for 10 minutes. Loosen from the sides of the pan with a knife, invert onto the rack, and then carefully turn over so the crunchy top is facing up. Enjoy warm or at room temperature, slathered with salted butter.