In a small bowl combine the brown sugar and the cinnamon and use a fork to combine evenly. Set aside.

In a medium-size bowl, using your hands, mix all the ingredients until they are combined and have a “shaggy” look. There should be no flour streaks. This will take a few minutes, but make sure you can’t see any more flour. You want big chunks

Once the crumb topping is done, set in the fridge while you make the pumpkin bread

Preheat your oven to 325 degrees Fahrenheit (165 degrees Celsius). Grease a 9×5-inch loaf pan with cooking spray, and you can also line it with parchment paper for easy removal.

In a medium-sized bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, ground cinnamon, and pumpkin pie spice.

In a medium to large mixing bowl, using an electric hand mixer or stand mixer, beat the eggs, granulated sugar, and light brown sugar together for about 1-2 minutes on medium-high speed. Make sure the mixture becomes light and fluffy. Scrape down the sides of the bowl to ensure even mixing.

With the mixer on low speed, gradually add the vegetable oil and mix until fully combined, about 30 seconds. Then, add the pumpkin puree and pure vanilla extract, mixing until everything is well incorporated.

Gradually add the dry ingredients mixture to the wet ingredients, and mix on low speed just until the wet and dry ingredients are fully combined, ensuring there are no flour streaks remaining. Scrape down the sides and bottom of the bowl to ensure thorough mixing.

Pour half of the batter into the prepared loaf pan, spreading it out evenly. Sprinkle the cinnamon sugar evenly across the top. Pour the rest of the batter on top of the cinnamon sugar. Then evenly distribute the streusel on top of the pumpkin batter making sure it is covering the entire

Bake in the preheated oven for 50-55 minutes or until a toothpick inserted into the center of the loaf comes out with a few moist crumbs attached. Baking times may vary, so keep an eye on it after the 50-minute mark.